Fruitcake Summer Sausage
The flavors of everyone's favorite holiday treat inside of a Summer Sausage! This fruit cake inspired sausage is loaded with chopped cherries and dried fruit, pecans, and rum.
Fruitcake Summer Sausage
Rated 4.0 stars by 11 users
Category
Main
Author:
PS Seasoning Chef
Servings
28
Prep Time
2 hours
Cook Time
10 hours
The flavors of everyone's favorite holiday treat inside of a Summer Sausage! This fruit cake inspired sausage is loaded with chopped cherries and dried fruit, pecans, and rum.
Ingredients
- 15 LB – Beef Trim
- 10 LB – Pork Trim
-
1 – Whiskey Old Fashioned Snack Stick B-Unit
- 1 oz – Pink Cure
- 2 ½ LB – Chopped Dried Fruit
- 1 ¼ LB – Pecans, Chopped
- 3 Cup – Dark Rum
-
2 ½ X 14 Mahogony Casings
Directions
- Soak the casings in warm water while you prepare your meatblock.
- Cut the pork and beef down into grinder sized pieces. Place on a tray and put in the freezer for 30-40 before grinding.
- Grind your meat once through a 3/8” plate and then again through a 3/16” plate.
- Place the meat in a meat lug and add in the seasoning.
- Stir the cure into the rum to dissolve and then pour into the meatblock.
- Mix with your hands until the seasoning is well mixed in and the meat becomes tacky.
- Add in the dried fruit and chopped nuts.
- Mix again until the inclusions are well distributed.
- Load your sausage stuffer attached with a 1 ¼” horn and stuff into the casings. Tie off the open ends tightly with butcher’s twine.
- Let the sausages sit in the fridge over night to develop the cure and flavor.
- On smoking day, preheat your ProMax to 100 degrees on the Smoke setting.
- Hang the sausages on smoke sticks and load into the smoker, leaving enough room between each sausage for airflow.
- Insert a meat probe into one of the sausages to monitor internal temperature.
- With dampers wide open, run at 100 degrees for 1 hour for a drying cycle.
- Set dampers to 2/3 closed and increase the temperature of the smoker to 110 degrees.
- Run 1 hour.
- Fill a sawdust pan ¾ full with sawdust and dampen with water.
- Place the pan directly on the heating element and then increase the temperature again to 120 degrees.
- Fill water pan.
- Run 1 hour.
- Increase temperature to 130 degrees, run 1 hour.
- Increase temperature to 140 degrees, run 1 hour.
- Increase temperature to 150 degrees, run 1 hour.
- Increase temperature to 160 degrees, run 1 hour.
- Increase temperature to 180 degrees and run until the internal temperature of the sausage reaches 155 degrees.
- Remove the sausage from the smoker and place in an ice batch for 30 minutes to quickly cool.
- Place in the fridge to cool completely.
- Slice and enjoy!
