Directions
- 1Add Morton Tender Quick Salt to a bowl.
- 2Add garlic powder to the bowl.
- 3Add whole mustard seeds to the bowl.
- 4Add coarse ground pepper to the bowl.
- 5Add sugar to the bowl.
- 6Add liquid smoke to the bowl.
- 7Put on disposable gloves.
- 8Add ground beef to the bowl with the spices.
- 9Mix all ingredients thoroughly.
- 10Divide the meat mixture in half.
- 11Form each half of the meat mixture into logs using your hands.
- 12Carefully roll each log in plastic wrap.
- 13Refrigerate the wrapped meat logs for 24 hours.
- 14Prepare a sheet pan with parchment paper.
- 15Put on disposable gloves again.
- 16Unwrap the meat logs from the plastic wrap.
- 17Place the unwrapped meat logs onto the prepared sheet pan.
- 18Pop the sheet pan into the oven.
- 19Set the oven timer for two hours.
- 20Bake the meat logs for two hours.
- 21Check the internal temperature of the cooked sausage with a meat thermometer.
- 22Slice the summer sausage.
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
mixing bowlstand mixerplastic wrapdisposable glovessheet panovenmeat thermometer
Tips
- Morton Tender Quick Salt is a specific and necessary product for this recipe.
- Mustard seeds should be used whole and will soften while cooking.
- Do not omit any of the seven ingredients as it will drastically change the recipe.
- Wear disposable gloves when handling raw meat for personal preference.
- The meat needs to sit in the fridge for 24 hours after forming to let the Morton Tender Quick do its work.
- The meat will be more brown after sitting in the fridge, which is normal.
- Trust the process and bake exactly as instructed for a perfect result.
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