Jolene K. Ehret, e-mail message to Michael Miller.
Reviewer for "Bookbug" - http://www.bookbugkalamazoo.com/
Summer Sausage (1)
Mix together 66 lb. of finely ground beef.
34 lb. finely ground lean pork
3 lb plus 1/2 cup salt
1 lb brown sugar
4 oz black pepper
Cut 2 fine bulbs of garlic and cover with hot water in a cup.
Let stand for several hours. Add the liquid to the sausage. Mix
very well. Stuff the sausage very tightly into plastic sausage bags.
Have a few small ones and some medium sized ones. Tie the ends with
a good strong string or twine. Let it hang in a cool place (but
don't freeze it) for a day or two, then smoke it. Skip a day or
two and then smoke it again. This keeps very well in a cool place.
We used to leave ours hang in the smoke house all summer, but it
is better to have it in a cooler place.
Summer Sausage (2)
For 25 lbs of good beef and pork
1 lb. sugar cure smoked salt
2 tsp salt peter
3 T pepper
3 T sugar
Mix thoroughly. Put in casings or sacks that have been dipped
in smoke salt water.
Both recipes taken from German-Russian Pioneer Cookbook
(1887-1902) (October 1975/76), Eureka, South Dakota.
to use any images from the GRHC website may be requested
by contacting Michael