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Summer Sausage (Goteborg)
5 lbs venison
5 lbs pork butts,fat removed and saved
2 lbs pork fat
2 level tsp. Prague Powder No. 1
1 tbsp. black pepper
3 tbsp. ground mustard
2 tbsp. ground nutmeg
1 tsp. garlic powder (optional)
8 tbsp. salt
4 tbsp. powdered dextrose
6 ozs. Fermento
Grind all fat through a 3/16 plate, grind all meat through a ¾ plate. Place all the ground meat into mixer and add all the ingredients. Mix thoroughly until
all the ingredients are evenly distributed. Stuff into 52 mm fiberous coil.hang on smokesticks and dry at room temperature for 4-5 hours. Place in smokehouse preheated
at 120-130 degrees F. and apply a heavy smudge and smoke at this temperature for 3-4 hours, or until
the desired color is obtained. Raise the temperature to 165 degrees F. and cook until the internal temperature
reaches 145 degrees F.After cooking, shower with cold water until the internal temperature is
at least 120 degrees F.After shower, allow to hang at room temperature for 1-2 hours until the desired
bloom is obtained. Keep out of drafts. Place in 45 degrees F. cooler for at least 24 hours.
just out of the fridge ready to be packaged
Slicing into pacakagable pieces
vac packed
on the plate
Summer Sausage (Goteborg)
5 lbs venison
5 lbs pork butts,fat removed and saved
2 lbs pork fat
2 level tsp. Prague Powder No. 1
1 tbsp. black pepper
3 tbsp. ground mustard
2 tbsp. ground nutmeg
1 tsp. garlic powder (optional)
8 tbsp. salt
4 tbsp. powdered dextrose
6 ozs. Fermento
Grind all fat through a 3/16 plate, grind all meat through a ¾ plate. Place all the ground meat into mixer and add all the ingredients. Mix thoroughly until
all the ingredients are evenly distributed. Stuff into 52 mm fiberous coil.hang on smokesticks and dry at room temperature for 4-5 hours. Place in smokehouse preheated
at 120-130 degrees F. and apply a heavy smudge and smoke at this temperature for 3-4 hours, or until
the desired color is obtained. Raise the temperature to 165 degrees F. and cook until the internal temperature
reaches 145 degrees F.After cooking, shower with cold water until the internal temperature is
at least 120 degrees F.After shower, allow to hang at room temperature for 1-2 hours until the desired
bloom is obtained. Keep out of drafts. Place in 45 degrees F. cooler for at least 24 hours.
just out of the fridge ready to be packaged
Slicing into pacakagable pieces
vac packed
on the plate
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