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So. Ill recipe Summer Sausage

NoVA BillNoVA Bill Posts: 3,005
edited November -1 in EggHead Forum
For all you deer slayers making summer sausage probably ain't no big deal but for me to make my wife's side of the family receipe is starting a new tradition in our household - so I was bit pumped - especially with No. 2 son manning the crank handle on the stuffer.

For all you eggheads from So. Ill, take a look at the name on the seasoning bag: Behrman's. I believe the butcher shop is in Albers, IL (had in-laws mail me enough seasoning, salt and casings for 100lbs of ham).

This recipe calls for 100% fresh ham and normally is hung in a cool place for three to five weeks to dry out the sausage. I'll try smoking mine later today.

Getting all the stuff together
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Seasoning and pink salt from So. ILL
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Fresh ham was hard to find in my neck of the woods but Safeway came through
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20 lbs of fresh ham trimmed out to 15 lbs of sausage ready ham
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First pass thru the grinder, made a second pass later
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No.2 Son with the goodies, 9 summer sauasages ready for the egg and smoke
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