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Trader Joe's Natural Turkey Summer Sausage. Yes, a turkey summer sausage is the best summer sausage. Trader Joe's summer sausage is different from any other summer sausage I tried, and that's what earned it the number one spot. It doesn't just taste like salami's cousin. It tastes like its own meat product.

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Once the mixture is ready, divide it and roll each half into a log. Wrap each log in plastic wrap and leave in the fridge for 24 hours to allow the curing salt to work its magic. After 24 hours, unwrap each sausage and place it on a rimmed baking sheet. Bake at 275° for 2 hours.

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Cooling it Down. When the sausage comes out of the smoker, get it into an ice bath immediately. You want to drop the temperature by about half. Cooling the sausage in an ice bath halts the cooking process and sets the casings. Leave the sausages in the bath for 10-15 minutes to get the temp down.

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Pearson Ranch Game Meat Hickory Smoked Summer Sausage Variety Pack is a great way to experience exotic game meats. This pack includes Elk (Made with added Pork) 7oz, Buffalo (Made with added Pork) 6oz, and Venison (Made with added Pork) 7oz. All of these sausages are gluten-free, MSG-free, and contain no nitrites.

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Grind pork through a 1/4" grinder plate and beef through a 3/8" grinder plate. Add the remaining ingredients and mix until all ingredients are evenly distributed. Stuff the meat into 38-40 mm or 40-43 mm pork or beef casings. The casings should be filled 15-18" long, leaving at least 3-4" on each end for tying.

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8. Pepper Joe's Carolina Reaper Slow Smoked Spicy Summer Sausage. A super-spicy summer sausage flavored with the world's hottest chili pepper. 9. Foustman's Naturally Cured Artisan Lamb & Rosemary Salami. A delicious pairing of ground lamb with rosemary in a naturally-cured salami. 1.

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Kitchen oven: Set the oven to the lowest setting, preferably below 250f (121c). Place your sausages in your oven and cook till the internal reaches 155f (68.3c). Rotate the sausages every 15 minutes till finished to ensure even cooking. For a smoky flavor add liquid smoke to your recipe.

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Press all the air out of the meat and roll it tightly. Twist the ends of the plastic and place the whole thing in the fridge for 4 hours or overnight. Smoke. Preheat the smoker to 180 degrees F. Remove the sausage from the plastic wrap and place it directly on the grill grates of the preheated smoker.

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Shape and Chill. Remove mixture from refrigerator and knead by hand for about 3 minutes. Using a kitchen scale divide meat evenly into four pieces. Roll each piece into about a 9-inch log. Place prepared logs on a quarter baking pan with rack, cover and return to the refrigerator for 16 more hours.

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Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined. Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal.

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It is gas-station salami, essentially, mail-order homespun funk. 9. Weisswurst. Pale and disturbing in countenance, these Bavarian veal-and-pork sausages are light and fragrant with lemon and.

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When choosing the best summer sausage, the ingredients and the methods of curing play a significant role in the quality and flavor profile of the final product. Connoisseurs often look for summer sausages made from premium cuts of meat and those that contain a balanced mix of spices. The type of meat - whether it's beef, pork, turkey, or a.

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Pride of Missouri. Starting at $84.00. Smoked Summer Sausage. Starting at $59.99. The Wild Game Sausage Sampler. Starting at $64.99. Sausage and Cheese Gift Box. Starting at $59.99. Ultimate Smokehouse Delight.

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Use a toothpick to poke small holes through the aluminum foil in the bottom of each log. Place logs onto a broiler rack and fill the broiler pan with 1/2 inch water. Bake in the preheated oven for 90 minutes. Remove from the oven and cool for 30 minutes. Refrigerate until fully chilled, about 12 hours, before unwrapping and serving.

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Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.

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Let the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.