Summer Sausage Recipe



2.2 kg lean meat
2 Tbsp sugar cure
5 tsp tender quick
2 tsp mustard seeds
2 tsp liquid smoke
2 tsp peppercorns
1 tsp garlic powder
2 tsp coarse pepper
2 tsp crushed red pepper


  1. Mix all ingredients in a sealable plastic container and place in the refrigerator for 3 days. Mix twice daily.
  2. Form into 2-inch diameter rolls and place in smoker at 110°C for 8-9 hours. Time may vary. Be sure to cook to the internal temp of 70°C before removing.

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