Next I mixed the Fermento with about 100 ml of cold water making a thin paste. Then I ran the whole spices through the grinder and added them along with the garlic to the Fermento paste. Using the paddle attachment I mixed the paste with the meat mixture and continued to to mix until it started to come together, about one minute. Finally, using a really big spoon I folded in the diced fat. I put the mixture in a Ziploc, squeezed all the air out, then into the fridge for three days.
On Wednesday, I ran the mixture through the small plate of the meat grinder, and stuffed it into hog casings, then then let the links rest overnight on hooks. Sorry I didn't take any photos here, but you can look at last years summer sausage post to see what's going on.
On Thursday, ( wait I thought you said three days? Well yeah, if you are in a hurry, but things taste better when you don't rush) I set up the smoker. I wanted to smoke the sausage for as long as possible so cold smoke was the order. In the Spring when the neighbor and I did Sausage Mania, I bought and some hickory sawdust, a steel bowl and a hot plate, in an attempt to simplify the cold smoking process. I figured I could put the hot plate in the bottom of my bullet smoker and smolder the hickory dust for a fine cold smoke. Except it got too hot. Cold smoking (so I have read) is supposed to be done at temperatures below 100F. This time I wasn't as fussy, I was going to let the smoke take its own course. Besides it was already above 90F outside anyway.
The hood temp settled around 125F. My plan was to smoke them as low as possible for five hours then crank my K-Mart hot plate to white hot and finish the sausages to an internal temperature of 150F.
While that's cooking why not relax and make some sausage?
The boys cranked out four pounds of Bratwurst with marjoram and caraway.
Back to the summer sausage. After seven hours of smoking I couldn't get the internal temp past 135F, so I finished them in the oven(final internal temp 160F), then put them in and ice bath, then let them rest unwrapped in the fridge.
On Friday we drove to Wisconsin.
Sausage and Mustard?
Amerikanische Rostbratwurst in natural habitat (Wisconsin).
I hope you are making good food and enjoying beautiful Summer weekends.