Savoring Summer

The best part of summer is that we tend to naturally slow down a bit. Drivers on the road seem to drive slower. We tend to move slower. Maybe it’s the summer sun does that. Or the fact that since childhood, we want our summers to last.

When you sit by the pool, you want to linger. When you walk along the beach, you want that walk to last as long as possible. Summer slips through our fingers far too quickly. Every season should be celebrated for each holds blesses if only we take the time to look.

Recently we celebrated Kiddo’s birthday in a two-part family event. The first was on his actual birthday. I put together two beautiful boards to enjoy instead of a full meal. The wines were chilled, the mood slow and the evening perfect. This is me sharing that first Birthday evening with all of you. Enjoy!

Beef Summer Sausage Charcuterie and Fruit Boards
Beef Summer Sausage
1 lb Ground Beef
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Mustard Seeds
1/2 teaspoon Coarse Ground Pepper
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon Mesquite Seasoning
1/2 tablespoon Pink Curing Salt
2 tablespoons Liquid Smoke

Place half of the ground beef in a large mixing bowl. Add garlic powder, onion powder, mustard seeds, black pepper, red pepper flakes, Mesquite seasoning and curing salt over and around the ground beef. Add remaining half of the meat so that the spices are sandwiched in between. Use hands to mix well, incorporating all the flavors and curing salt throughout the meat.

Divide mixture in half. Roll each half into a log about an inch or so in diameter. Wrap the logs tightly in foil. Place in the refrigerator to cure for 24 hours.

Note: Curing longer than 24 hours could result in a summer sausage that is far too briny. Timing is everything to properly develop the flavors.

After 24 hours, heat oven to 325-degrees. Make a few slits in the bottom of each roll to allow the fat to drain when cooking. Set aside.

Fill the bottom of a broiler pan with at lease an inch or two of water. Add liquid smoke to the water. Place top of broiler pan over the smoky water. Place sausages, slit side down, in the middle of the rack. Bake in the heated oven for 90 minutes.

Remove from the oven. Allow salami to cool completely before unwrapping. Once completely cooled, unwrap, trim ends and slice the logs as desired for the Charcuteier Board.

Other Suggestions for Charcuteier Board
Beef Sticks
2 Soft Cheeses for spreading
2 or 3 Medium to Hard Cheeses
Prosciuto wrapped Smoked Gouda Cheese
Salami (for roses)
Stuffed Olives

Fruit Board Suggestions
Bunches of Red Grapes
Bunches of Green Grapes
Berries, such as Blackberries
Crackers in the center

Wine Suggestions
Italian Pinot Grigio
German Late Harvest White Wine
Moscato Sweet Blend

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Give thanks to the Lord, for He is good.