INSTRUCTIONS FOR SUMMER SAUSAGE

To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add seasoning and cure to 2/3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings. 

OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*.
After cooking refrigerate or freeze.

SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.

*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).

TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour.  Starting out at higher temps can cook the outside of the sausage faster than the inside.  
Then increase the temp to 165F-200 (depending on how fast you want it done) and cook until product reaches desired internal temperature.

To make smaller amounts....
Use 1 tablespoon seasoning + 1-3/4 teaspoons of cure per pound of meat.  
Mix it with approximately 2 tblspns of water.  Same cooking procedure.

To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add .57 pounds seasoning and .46 pounds maple cure to 2-3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings.