There is probably a difference in the two, so call this what you like.
Has been a long time since I have made or tried to make some. I made some from a kit the other week and it didn't turn out well, my mistake on that one. I questioned the folks on the FB page that I am in, they gave me some idea of what went wrong on the first batch. I asked for a recipe with things that I would have, as a lot of them have these special things like powdered dextrose, sodium erythodate. So the guy in charge suggested a recipe.
Some ingredients like savory and corriander I am not a fan of so I omitted them and added some others. Below is what I ended up with.
I did them in the little Davey C, it took me about 5 hours, I started at 150 for a while then upped temps and I did end them at 180.
Summer Sausage
Meat (Pounds) 5
Kosher Salt (Tablespoons) 3.5
Sugar (Tablespoons) 3.5
Cure 1 (Teaspoons) 1
Buttermilk Powder (Cups) 0.5
Mustard Powder (Teaspoons) 4
Garlic Powder (Teaspoons) 3
Onion Powder (Teaspoons) 2
Citric Acid (Teaspoons) 0.5
Black Pepper (Teaspoons) 3
Chipotle Powder (Teaspoons) 1
Mustard Seeds (Teaspoons) 2
Ice Water (Cups) 1
Grind Meat.
Mix spices and water together well, ( I used the Kitchenaid with dough hook )
Cover with plastic wrap and in the refrigerator 2 days.
Grind again. (I did not do this step, original recipe called for it, I opted for a few minutes in the stand mixer.)
Stuff in to Casings.
Smoke at 180° for 3.5hours or until internal temp is 150°
Ice Bath for 1 hour.
Slice and eat it up.
