Directions
- 1Add Morton Tender Quick salt, garlic powder, mustard seeds, coarse black pepper, liquid smoke, and granulated sugar to a large bowl or stand mixer.
- 2Add 2 pounds of 88% lean ground beef to the mixer.
- 3Mix all ingredients really well using a paddle attachment or by hand until combined.
- 4Divide the mixture into two equal portions.
- 5Shape each portion into a log, about 6-7 inches long.
- 6Wrap each log tightly in plastic wrap, double-wrapping for security.
- 7Refrigerate the wrapped logs for 24 hours.
- 8After 24 hours, unwrap the logs.
- 9Place the unwrapped logs on a sheet pan.
- 10Preheat the oven to 275°F (135°C).
- 11Bake the logs at 275°F (135°C) for 2 hours.
- 12Optionally, use a temperature probe to check if the internal temperature reaches around 176-178°F (80-81°C).
- 13Transfer the cooked logs to a plate and let them cool off to room temperature for about 20 minutes.
- 14Cover the cooled logs and refrigerate them.
- 15Slice and store one log in the freezer and the other in the fridge.
Ingredients
- 2 lbs medium lean ground beef
- 2 tbsp Morton Tender Quick salt
- 0.5 tsp garlic powder
- 1 tbsp mustard seeds
- 2 tsp coarse black pepper
- 1 tbsp liquid smoke
- 1 tbsp granulated sugar
Equipment
stand mixerpaddle attachmentplastic wrapsheet panoven
Tips
- The Morton Tender Quick salt is essential for the correct color and cannot be substituted with regular kosher or Himalayan pink salt.
- Adjust the amount of coarse black pepper to taste, especially if serving to children.
- Refrigerating for 24 hours is a crucial step and should not be skipped.
- Cool the sausage to room temperature before refrigerating for storage.
- One log can be frozen for later use, while the other can be stored in the fridge.
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