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Fermented Summer Sausage


  • 3 pounds beef
  • 2 pounds pork
  • 1/2 cup red wine
  • 1/3 cup dextrose
  • 1/2 tsp MM100 culture (source below)
  • 2 1/2 TBS salt
  • 1 TBS ground pepper
  • 1 tsp ground coriander
  • 1/2 tsp Prague #1 (the nitrite "cure")
  • 1/2 tsp garlic powder
  • 1/2 ground mustard seed
  • 1/8 tsp nutmeg


Mix wine, dextrose and culture and set aside. Cut and grind meat then work in culture mix. Mix in spices and cure. Hold in cooler for 24 hrs. Stuff into casings. I use 3.5" fibrous. Place in smoker and maintain at 90F for 24 hrs. Smoke is optional at this stage which is the fermentaion period. Increase temp to 130F and smoke for 5 hrs. Increase temp to 160F and hold till internal temp reaches 150F. Dunk in cold water till internal temp drops to 100F. At this point, the pH should be well below 5 and it can be stored in any cool place for months. Needs a day or so to reach a nice firm texture and full flavor. How it changes over time, I have no clue yet but the cooking effectively sterilizes it so the only change should be drying out. The culture is available from Dairy Connection 800 810 0127. The $7 size should make a half dozen batches in the quantity I used but it may actually require far less than 1/2 tsp. I did not test for minimum required. The dextrose is available at homebrew retailers as "corn sugar".

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