🍖Smoker BBQ
Smoked Summer Sausage
A tangy, sliceable cured sausage smoked low and slow — a Bradley staple for the cheese board.
1 hr
Prep
6 hr
Cook
Involved
Difficulty
11
Ingredients
6
Steps
Ingredients
Servings
- 700 g beef mince
- 300 g pork mince (or pork shoulder, minced)
- 20 g sea salt
- 5 g curing salt (Prague Powder #1 / pink cure)
- 1 tbsp mustard seeds
- 1 tbsp coarse black pepper
- 1 tsp garlic granules
- 1 tsp sugar
- 60 ml cold water
- Wide collagen or fibrous casings
- Hickory bisquettes
Method
- 1
Mix the minces with the salt, curing salt, spices, sugar and cold water until sticky and well bound. Chill .
- 2
Stuff firmly into the casings, twisting into 25–30 cm logs, and prick out any air pockets.
- 3
Rest uncovered in the fridge overnight to develop tang and form a pellicle.
- 4
Smoke in the Bradley starting at 55°C (130°F) for with no smoke (dry the casing), then add hickory bisquettes and raise to 70°C (160°F).
- 5
Continue, raising the cabinet to 80°C (175°F), until the internal temperature reaches 68°C (155°F) — about 4– total.
- 6
Plunge into iced water to set, then bloom at room temperature for and refrigerate overnight before slicing.
Notes
- The curing salt is non-negotiable for low-temperature smoked sausage — measure it precisely.
- Ramp the heat gradually or the fat renders out and the texture turns greasy.
- Keeps 2–3 weeks refrigerated; freezes well.