Homemade Beef Summer Sausage

120 mins
Serves 1
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Directions

  1. 1Place all ingredients in a large mixing bowl and thoroughly combine.
  2. 2Place all ingredients in a large mixing bowl and thoroughly combine.
  3. 3Place all ingredients in a large mixing bowl and thoroughly combine.
  4. 4Divide the mixture in half.
  5. 5Divide the mixture in half.
  6. 6Divide the mixture in half.
  7. 7Wrap each portion with plastic wrap, shaping into a log about 6-7 inches long.
  8. 8Wrap each portion with plastic wrap, shaping into a log about 6-7 inches long.
  9. 9Wrap each portion with plastic wrap, shaping into a log about 6-7 inches long.
  10. 10Double wrap the logs in plastic.
  11. 11Double wrap the logs in plastic.
  12. 12Double wrap the logs in plastic.
  13. 13Place wrapped logs in a container and refrigerate for 24 hours.
  14. 14Place wrapped logs in a container and refrigerate for 24 hours.
  15. 15Place wrapped logs in a container and refrigerate for 24 hours.
  16. 16Unwrap the logs and reroll them, as one edge might flatten.
  17. 17Unwrap the logs and reroll them, as one edge might flatten.
  18. 18Unwrap the logs and reroll them, as one edge might flatten.
  19. 19Place the logs on a sheet pan.
  20. 20Place the logs on a sheet pan.
  21. 21Place the logs on a sheet pan.
  22. 22Bake in the oven at 275°F for 2 hours.
  23. 23Bake in the oven at 275°F for 2 hours.
  24. 24Bake in the oven at 275°F for 2 hours.
  25. 25Remove from oven and cool completely in the fridge.
  26. 26Remove from oven and cool completely in the fridge.
  27. 27Remove from oven and cool completely in the fridge.
  28. 28Slice and enjoy.
  29. 29Slice and enjoy.
  30. 30Slice and enjoy.

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 tablespoons Morton Tender Quick Salt
  • 2 tablespoons Morton Tender Quick Salt
  • 2 tablespoons Morton Tender Quick Salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 1 tablespoon mustard seed
  • 1 tablespoon mustard seed
  • 1 tablespoon mustard seed
  • 2 teaspoons coarse ground pepper
  • 2 teaspoons coarse ground pepper
  • 2 teaspoons coarse ground pepper
  • 1 tablespoon liquid smoke
  • 1 tablespoon liquid smoke
  • 1 tablespoon liquid smoke
  • 1 tablespoon granulated sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon granulated sugar

Equipment

large mixing bowlstand mixerplastic wrapcontainersheet panoven

Tips

  • Shape logs to about 6-7” long.
  • Double wrap logs in plastic wrap.
  • Store in the fridge for up to a week or in the freezer for 3 months.