09/16/2026
Tug’s Smoked Summer Sausage
10 lb batch | 60% pork / 40% beef
This batch started with 6 lb of pork and 4 lb of beef. After grinding its mixing time. I added the seasonings and about 3 cups of cold water, mixed everything until the meat became tacky, then stuffed it into casings. I use a pepperoni size casing(38mm x 24" L), and then use hog rings to hold the 6" long chub by stuffing, twisting off at 6", clamping, stuffing the next one repeat.
After stuffing, let the chubs rest in the fridge for min 12 hours (curing process and rehydrating seasonings happens here). Then the chubs get smoked at 1 hour on smoke (vertical pit boss setting), 2 hours at 150F, 2+ hours at 175F or until they reach 151°F internal temperature, then cooled in ice bath and refrigerated over night.
Seasoning:
5 Tbsp + 1 tsp salt
4 Tbsp ground mustard
3 Tbsp + 2 tsp sugar
2 tsp Cure #1
2 Tbsp liquid smoke
1 Tbsp + 2 tsp fine black pepper
1 Tbsp + 1 tsp cracked black pepper
2 tsp garlic powder
2 tsp ground red pepper
½ cup + 1 Tbsp potato starch
1 Tbsp + 1 tsp 414 phosphate
Adjustments/personal preference:
1. Ground Mustard vs Mustard Seed. I upped the ground mustard and took out the mustard seeds. Personal preference.
2. Phosphate - I just find it helps with keeping it moist
3. Liquid smoke - I like the flavor but its not necessary.
4. Potato starch - I like this as almost know one is allergic to potato's and it works well as a binder.
Learnings:
1. When adding seasonings its best to put all the seasonings into a bowl, mix them until you do not see one distinct color. This keeps the meat evenly seasoned.
2. Do not go past 155F internal. Fat will render and you will have greasy summer sausage.
3. Rest 12-24 hours before and after the cook. Flavor enhances greatly 24-48 hours after the cook.
4. Careful on adding water. Some batches take more then others but to much water makes the finished product soft and almost a slimy wet texture.
