David Amos's World Famous, Prize Winning, Top Secret, Part Beef, Ohio Summer Sausage (Revised 1-16-00 *)

10 lbs Pork Butt (can also use all beef or all pork)
5 lbs Beef chuck
4 T. salt
1 T. Morton's Tender Quick
3 T. Black Pepper
2 T. Onion Powder
2 T. Granulated Garlic
2 T. Crushed Red Pepper
1 T. MSG
2 T. Whole Black Peppercorns
2 T. Whole Mustard Seeds
2 cups water

Cut meat to fit grinder. Add all spices to the water except peppercorns. Add spiced water to the meat and mix well. Run through fine grinder plate..add peppercorns to the meat and and mix well again. Stuff into fibrous baloney cases and hot smoke to internal temp of 155.


*First batch of this I made had a very good flavor but was not quite salty or spicy enough. This revision includes addtional salt and a slight boost in spices.