Summer Sausage

12 lb. of ground pork (can be mixed with ground beef or ground turkey)

1 lb. of ground bacon (pork or beef)

8 oz brown sugar

8 oz maple syrup

2 oz liquid smoke

1 1/2 teaspoon mustard

1 1/2 teaspoon nutmeg 

2 tablespoons crushed red pepper 

1 tablespoon chili powder 

4 tablespoons garlic powder

1 tbsp crushed peppercorns

3/4 c. salt

5 ounces celery juice powder

Make or order muslin casings. This recipe fills six 3 1/2 inch casings. Use a sausage stuffing machine or fill the casings by hand with a spoon.

Refrigerate for 24 hours.

Bake at 325°F for one and a half hours.