Homemade Beef Summer Sausage

140 mins
Serves 1
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Directions

  1. 1Add all ingredients (except beef) to a large bowl or stand mixer.
  2. 2Add all ingredients (except beef) to a large bowl or stand mixer.
  3. 3Add all ingredients (except beef) to a large bowl or stand mixer.
  4. 4Add 2 lbs of 88% lean ground beef to the mixture.
  5. 5Add 2 lbs of 88% lean ground beef to the mixture.
  6. 6Add 2 lbs of 88% lean 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, about 6–7 inches long.
  14. 14Shape each portion into a log, about 6–7 inches long.
  15. 15Shape each portion into a log, about 6–7 inches long.
  16. 16Wrap each log tightly in plastic wrap, preferably double-wrapped.
  17. 17Wrap each log tightly in plastic wrap, preferably double-wrapped.
  18. 18Wrap each log tightly in plastic wrap, preferably double-wrapped.
  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 place them on a sheet pan. Roll them slightly if they flattened overnight.
  23. 23After 24 hours, unwrap the logs and place them on a sheet pan. Roll them slightly if they flattened overnight.
  24. 24After 24 hours, unwrap the logs and place them on a sheet pan. Roll them slightly if they flattened overnight.
  25. 25Bake at 275°F (135°C) for 2 hours.
  26. 26Bake at 275°F (135°C) for 2 hours.
  27. 27Bake at 275°F (135°C) for 2 hours.
  28. 28Remove from the oven and transfer to a plate to cool off for about 20 minutes until room temperature.
  29. 29Remove from the oven and transfer to a plate to cool off for about 20 minutes until room temperature.
  30. 30Remove from the oven and transfer to a plate to cool off for about 20 minutes until room temperature.
  31. 31Cover the cooled logs and place them in the fridge.
  32. 32Cover the cooled logs and place them in the fridge.
  33. 33Cover the cooled logs and place them in the fridge.
  34. 34Slice and store the summer sausage. One log can be frozen for later.
  35. 35Slice and store the summer sausage. One log can be frozen for later.
  36. 36Slice and store the summer sausage. One log can be frozen for later.

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 tbsp coarse ground black pepper
  • 2 tbsp coarse ground black pepper
  • 2 tbsp coarse ground black 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 mixerpaddle attachmentlarge bowlplastic wrapsheet pan

Tips

  • Use Morton Tender Quick salt, not regular kosher salt or Himalayan pink salt.
  • For kid-friendly sausage, use less coarse ground pepper.
  • The color of the sausage is due to Morton Tender Quick; it would be brown like a meatloaf with regular salt.
  • Cool the sausage off for about 20 minutes to room temperature before covering and refrigerating.
  • One log can go in the freezer, and another in the fridge.