Firm, tangy, sliceable summer sausage for snacking and boards. The large diameter means a long, slow cook. See sausage-making-basics.md for the shared method.
Meat & Fat
- 5 lb beef (or 4 lb beef + 1 lb pork for a little more fat)
Cure & Seasoning
- 1 level tsp cure #1
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tbsp mustard seed
- 1 tbsp garlic powder
- 1 tsp ground coriander
- ½ cup ice water
- 2–3 tsp encapsulated citric acid (for the classic tang, mixed in last)
Method
- Grind the cold beef medium. Mix in the cure, salt, and seasonings with the ice water until tacky, adding the encapsulated citric acid last.
- Soak the fibrous casings, then stuff firmly into large chubs and tie the ends. Hang or lay on racks.
- Form a pellicle, then smoke low, stepping from 130°F up to 170°F, until the internal temp reaches 152°F — this takes several hours because of the diameter.
- Ice-bath, bloom, and refrigerate before slicing.
Notes
For a loaded version, fold in 1–2 cups of high-temp cheese and diced jalapeño with the seasonings. High-temp cheese is essential — regular cheese melts out. Slices keep well and make great snacking with crackers.