Homemade Beef Summer Sausage

145 mins
Serves 1
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Directions

  1. 1Add Morton Tender Quick salt, garlic powder, mustard seeds, coarse black pepper, liquid smoke, and granulated sugar to a large bowl or stand mixer.
  2. 2Add 2 pounds of 88% lean ground beef to the mixer.
  3. 3Mix all ingredients really well using a paddle attachment or by hand until combined.
  4. 4Divide the mixture into two equal portions.
  5. 5Shape each portion into a log, about 6-7 inches long.
  6. 6Wrap each log tightly in plastic wrap, double-wrapping for security.
  7. 7Refrigerate the wrapped logs for 24 hours.
  8. 8After 24 hours, unwrap the logs.
  9. 9Place the unwrapped logs on a sheet pan.
  10. 10Preheat the oven to 275°F (135°C).
  11. 11Bake the logs at 275°F (135°C) for 2 hours.
  12. 12Optionally, use a temperature probe to check if the internal temperature reaches around 176-178°F (80-81°C).
  13. 13Transfer the cooked logs to a plate and let them cool off to room temperature for about 20 minutes.
  14. 14Cover the cooled logs and refrigerate them.
  15. 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.