Quick Answer
For summer sausage, use a combination of leaner cuts such as shoulder, round, and shank, which provide a good balance of flavor and fat content. These cuts can be trimmed and ground to create a consistent texture. A mix of 50-60% lean meat and 40-50% fat is ideal for summer sausage.
Selecting the Right Cuts
When selecting cuts for summer sausage, aim for leaner meats to prevent excessive shrinkage during the curing process. The shoulder, round, and shank are excellent choices due to their rich flavor and relatively low fat content. For a 10-pound batch of summer sausage, use about 5-6 pounds of these cuts, trimmed to remove any excess fat and connective tissue.
Grinding and Mixing the Meat
Grind the trimmed meat through a 1/4-inch plate to create a coarse texture, and then mix in 40-50% of a fatty cut such as the backstrap or belly. This will help maintain moisture and flavor in the finished sausages. It’s essential to mix the meat thoroughly to ensure an even distribution of fat and lean meat.
Curing and Fermenting the Sausage
Once the meat mixture is prepared, fill the casings and hang the sausages in a controlled environment with consistent temperature (around 70°F) and humidity (50-60%). Allow the sausages to ferment for 7-10 days, then dry at 90°F for an additional 7-14 days. This process will develop the characteristic flavor and texture of summer sausage.
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