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🔥 Smoked Turkey Summer Sausage

Ingredients
  • 5 lbs 5.00 (2.27 kg)
  • 1 tbsp 1.25 kosher salt
  • 1 tsp 1.00 Prague Powder #1
  • 1 tbsp 1.00 ground black pepper
  • 1 tbsp 1.00 mustard seed
  • 3 tsp 3.00 garlic powder
  • 1 tsp 1.00 ground fennel seed
  • 0 tsp 0.50 celery seed (or celery salt)
  • 1 tsp 1.00 sugar
  • 1 tsp 1.00 crushed red pepper flakes (optional)
  • 1 tbsp 1.00 Worcestershire sauce
  • 0 cup 0.50 cold amber beer (e.g. Fat Tire or Alaskan Amber)
  • 6 g 6.8 encapsulated citric acid (about 6.8 g for 5 lbs)
Instructions
    Preparation:
  1. 1
    Soak LEM fibrous casings in warm water for at least 30 minutes.
    2. Main Instruction:
  2. 2
    • Combine all ingredients except the encapsulated citric acid and beer.
  3. 3
    • Mix until tacky, about 3–5 minutes.
  4. 4
    • Add the cold beer, mix just enough to incorporate.
  5. 5
    • Gently fold in encapsulated citric acid — do not overmix.
  6. 6
  7. 7
    Stuff into casings and tie off ends.
  8. 8
    Optional rest: Refrigerate overnight for better texture and flavor (safe to skip with ECA).
  9. 9
    Smoke at 200°F (93°C) in your Big Green Egg, using mild wood like cherry or hickory, until internal temp reaches 160–165°F (71–74°C) (4–5 hours).
  10. 10
    Ice bath immediately after smoking until internal temp drops below 90°F (32°C).
  11. 11
    Bloom at room temp for 1–2 hours, then refrigerate or freeze.
Note
NutrientAmount (approx.)
Calories100 kcal
Protein13 g
Total Fat4.5 g
— Saturated Fat1.2 g
Cholesterol45 mg
Sodium620 mg
Carbohydrates1.0 g
— Sugars0.2 g
— Fiber0 g
Alcohol0 g (cooked off)
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%94%a5-smoked-turkey-summer-sausage/