Directions
- 1Add all ingredients, except for the beef, to a large bowl or stand mixer.
- 2Add 2 pounds of ground beef to the mixture.
- 3Mix thoroughly using a stand mixer with a paddle attachment or by hand.
- 4Divide the mixture into two equal portions.
- 5Shape each portion into a log.
- 6Roll each log tightly in plastic wrap.
- 7Refrigerate the wrapped logs for 24 hours.
- 8After 24 hours, unwrap the logs and reshape them slightly if flattened.
- 9Place the logs on a sheet pan.
- 10Bake at 275°F for 2 hours.
- 11Transfer the cooked logs to a plate and let them cool off to room temperature for about 20 minutes.
- 12Cover the cooled logs and place them in the fridge.
- 13Store one log in the freezer and the other in the fridge in a separate bag.
Ingredients
- 2 lbs medium lean ground beef (80–85%)
- 2 tbsp Morton Tender Quick salt
- 0.5 tsp garlic powder
- 1 tbsp mustard seed
- 2 tsp coarse ground pepper
- 1 tbsp liquid smoke
- 1 tbsp granulated sugar
Equipment
stand mixerplastic wrapsheet panoven
Tips
- Do not use regular kosher salt or Himalayan pink salt; Morton Tender Quick is essential for the correct color and curing.
- The meat mixture needs to refrigerate for 24 hours.
- Cool the cooked sausage to room temperature before refrigerating.
- One log can be frozen for later use.
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