Beef Summer Sausage
Directions
- 1Add Morton Tender Quick Salt into a large mixing bowl.
- 2Add mustard seed into the bowl.
- 3Add coarse ground pepper into the bowl.
- 4Add granulated sugar into the bowl.
- 5Add a tablespoon of liquid smoke to the mixture.
- 6Add the ground beef into the bowl with the spices.
- 7Mix all the ingredients together thoroughly.
- 8Divide the mixture in half and place each portion on plastic wrap.
- 9Roll the mixture into log shapes, approximately 6-7 inches long.
- 10Wrap each log twice in plastic wrap.
- 11Place the wrapped logs in a container and refrigerate for 24 hours.
- 12After 24 hours, unwrap the logs.
- 13Re-roll the logs to ensure a uniform shape, as they might have flattened slightly.
- 14Place the logs on a sheet pan and bake in the oven at 275 degrees Fahrenheit for about two hours.
- 15Let the summer sausage cool completely in the fridge.
- 16Slice the cooled summer sausage and serve.
Ingredients
- 2 lbs ground beef
- 2 tablespoons Morton Tender Quick Salt
- 0.5 teaspoon garlic powder
- 1 tablespoon mustard seed
- 2 teaspoons coarse ground pepper
- 1 tablespoon liquid smoke
- 1 tablespoon granulated sugar
Equipment
large mixing bowlstand mixerplastic wrapcontainersheet panovenknife
Tips
- You can shape the logs however you like, but the goal is to have two uniform size logs.
- Double wrap the logs in plastic wrap.
- Let it cool completely in the fridge before slicing.