A mouthwatering summer sausage with a spicy kick, perfectly smoked to enhance the flavor. Great for snacks, charcuterie boards, or as a tasty addition to your favorite recipes.
Ingredients: 2 lbs ground beef. 1 lb ground pork. 1 cup cold water. 1/4 cup curing salt. 2 tbsp crushed red pepper. 2 tbsp black pepper. 2 tbsp paprika. 1 tbsp garlic powder. 1 tsp cayenne pepper. 1 tsp mustard seeds. 1 tsp liquid smoke.
Instructions: Combine the ground beef and ground pork in a large mixing bowl. Dissolve the curing salt in cold water in a different bowl. Cover the meat with the curing salt mixture and thoroughly mix. To the meat mixture, add liquid smoke, mustard seeds, cayenne pepper, paprika, crushed red pepper, and black pepper. In order to distribute the spices evenly, thoroughly mix. To allow the flavors to meld, place plastic wrap over the bowl and refrigerate for a full day. Set the temperature of your smoker to 180F 82C. After shaping the spiced meat mixture into sausage logs, arrange them on the racks in the smoker. The sausages should be smoked for four to six hours, or until they are 160 degrees Fahrenheit 71 degrees Celsius inside. Before slicing, remove from the smoker and allow to cool. Savor your homemade summer sausage with a hint of spice and smoke!
Prep Time: 30 minutes
Cook Time: 300 minutes
Iroko Nuevo
