- INSTRUCTIONS FOR GARLIC SUMMER SAUSAGE
INSTRUCTIONS FOR GARLIC SUMMER SAUSAGE
To make 5 lbs.....
Add entire seasoning and cure packets to 2/3 cup water.
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.
For 25 pound units...
Add entire seasoning and cure packets to 2-3 cups of water. Mix thoroughly into meat.
Cook at 100°F for 1 hour. Increase cooking temperature to 180° (165°-180° for smoker) until product reaches desired internal temp.*
After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
WHY ADD WATER?
When making sausage it is important that you add water to the mixture. Adding water will...
- Help the seasonings (and cure) blend with the meat much better.
- Make mixing much easier.
- Make stuffing much easier.
Water will not weaken the flavor of the sausage.