Homemade Beef Summer Sausage

140 mins
Serves 1
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Directions

  1. 1Add all ingredients, except for the beef, to a large bowl or stand mixer.
  2. 2Add all ingredients, except for the beef, to a large bowl or stand mixer.
  3. 3Add all ingredients, except for the beef, to a large bowl or stand mixer.
  4. 4Add 2 pounds of ground beef to the mixture.
  5. 5Add 2 pounds of ground beef to the mixture.
  6. 6Add 2 pounds of ground beef to the mixture.
  7. 7Mix thoroughly using a stand mixer with a paddle attachment or by hand.
  8. 8Mix thoroughly using a stand mixer with a paddle attachment or by hand.
  9. 9Mix thoroughly using a stand mixer with a paddle attachment or by hand.
  10. 10Divide the mixture into two equal portions.
  11. 11Divide the mixture into two equal portions.
  12. 12Divide the mixture into two equal portions.
  13. 13Shape each portion into a log.
  14. 14Shape each portion into a log.
  15. 15Shape each portion into a log.
  16. 16Roll each log tightly in plastic wrap.
  17. 17Roll each log tightly in plastic wrap.
  18. 18Roll each log tightly in plastic wrap.
  19. 19Refrigerate the wrapped logs for 24 hours.
  20. 20Refrigerate the wrapped logs for 24 hours.
  21. 21Refrigerate the wrapped logs for 24 hours.
  22. 22After 24 hours, unwrap the logs and reshape them slightly if flattened.
  23. 23After 24 hours, unwrap the logs and reshape them slightly if flattened.
  24. 24After 24 hours, unwrap the logs and reshape them slightly if flattened.
  25. 25Place the logs on a sheet pan.
  26. 26Place the logs on a sheet pan.
  27. 27Place the logs on a sheet pan.
  28. 28Bake at 275°F for 2 hours.
  29. 29Bake at 275°F for 2 hours.
  30. 30Bake at 275°F for 2 hours.
  31. 31Transfer the cooked logs to a plate and let them cool off to room temperature for about 20 minutes.
  32. 32Transfer the cooked logs to a plate and let them cool off to room temperature for about 20 minutes.
  33. 33Transfer the cooked logs to a plate and let them cool off to room temperature for about 20 minutes.
  34. 34Cover the cooled logs and place them in the fridge.
  35. 35Cover the cooled logs and place them in the fridge.
  36. 36Cover the cooled logs and place them in the fridge.
  37. 37Store one log in the freezer and the other in the fridge in a separate bag.
  38. 38Store one log in the freezer and the other in the fridge in a separate bag.
  39. 39Store 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 lbs medium lean ground beef (80–85%)
  • 2 lbs medium lean ground beef (80–85%)
  • 2 tbsp Morton Tender Quick salt
  • 2 tbsp Morton Tender Quick salt
  • 2 tbsp Morton Tender Quick salt
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tbsp mustard seed
  • 1 tbsp mustard seed
  • 1 tbsp mustard seed
  • 2 tsp coarse ground pepper
  • 2 tsp coarse ground pepper
  • 2 tsp coarse ground pepper
  • 1 tbsp liquid smoke
  • 1 tbsp liquid smoke
  • 1 tbsp liquid smoke
  • 1 tbsp granulated sugar
  • 1 tbsp granulated sugar
  • 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.
Homemade Beef Summer Sausage | Clip Recipe