How to Make Homemade Summer Sausage

https://meatgistics.waltonsinc.com/topic/208/how-to-make-homemade-summer-sausage-recipe
Summer Sausage is a semi-dried sausage that is typically stuffed into a larger diameter casing, like fibrous sausage casings. Most summer sausage has a low pH, which gives it that familiar tangy flavor. pH values can range from 4.5 to 5.2, and this also helps aid in shelf-stability. Besides pH, water activity can also help determine whether a product is truly shelf-stable or not, which means in summer sausage we need to bind water in the meat snacks and make it unavailable for microbial growth. Water activity is not something that can be measured by a home meat processor, but we still setup our process and thermal processing to attempt to achieve a lower water activity. Summer Sausage can be made using a variety of meats and anything like wild game or venison, beef, pork, poultry, or a combination of meats. Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Fat is where most of your flavor comes from so changing your lean to fat ratio will change the overall taste and mouth feel of your product.

So we are going to grind up 25 lb 80/20 beef but you can use 20 lb of wild game and 5 lb pork fat or a mixture of pork and beef, you just want to make sure you stay around 20% fat or more. We are going to use Excalibur's Habanero BBQ Summer Sausage seasoning, 1 oz of sure cure, 4 oz of carrot fiber as a binder, 2 lb of high temp cheese and 2 quarts or 4 pints of water.
We are going to grind the meat twice. The first grind can be done using a 3/8 in (10mm) grinder plate, and then the second grind should use a 1/8 in (3mm) grinder plate. A sharp grinder knife and plate are key to help you create a better Summer Sausage by helping retain better particle definition, color, and help prevent any smearing of the meat. If you cannot easily distinguish the lean from the fat when grinding, then it may be time for a new grinder plate and knife.
A meat mixer is your best option for meat mixing when making summer sausage. We need to not only thoroughly mix the seasoning, spices, and additives into the meat, but we also need to achieve a good protein extraction. Protein extraction is visibly noticeable when the meat starts to get really sticky. What this does is allow the proteins in the meat to bind with water and fat giving your sausage a better consistency and mouth-feel when eating, plus it helps keep it from being crumbly in the final product. Hand mixing is possible, but difficult to achieve the same result as using an actual meat mixer. For the mixing time, we need to mix for a total of around 8 minutes, a lot of factors can enter into this though, so that 8 minutes may or may not be true during your process. During the mixing process, reverse the direction of mixing every 1 minute. As soon as you start mixing, you can add all the ingredients except Encapsulated Citric Acid and High Temp Cheese. Those 2 ingredients can be added in the last 45 to 60 seconds, or just long enough to evenly disperse. Over mixing Encapsulated Citric Acid or High Temp Cheese can lead to breaking the encapsulate or smearing the cheese.
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