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Smoked Summer Sausage


   10 lbs lean ground meat (10-12% fat)            
   4 tablespoons salt
   2 level teaspoons curing salt
   2 teaspoons liquid smoke
   3 tablespoons corn syrup solids
   3 tablespoons powdered dextrose
   2 tablespoons mustard seed, whole
   1 tablespoon white pepper
   2 tablespoons black pepper, cracked
   1 teaspoon coriander seed
   1 teaspoon garlic granules
   1 cup cold water
   1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk
   5 (2" x 16") prepared fibrous casings

To prepare fibrous casings soak 15 minutes in warm water prior to using.

Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.

Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.

See Directions for  Oven Processing or  Directions for  Smoker Processing.
Remainder should be frozen until needed.

True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.
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Coriander Seed Ground White Pepper Ground Curing Salt (Prague Powder #1)
Eldon's ground coriander is mild, sweet, and mellow with a hint of citrus.  An excellent spice for brightening up any jerky or sausage recipe. Eldon's White Pepper comes from the same vine as black pepper, except
berries are picked ripe and the outer hull removed. Used in countless
sausage and jerky recipes. 8 oz
Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA.
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