Directions
- 1Add Morton Tender Quick salt, garlic powder, mustard seeds, coarse black pepper, liquid smoke, sugar, and ground beef to a large bowl or stand mixer.
- 2Mix the ingredients really well using a paddle attachment or by hand.
- 3Divide the mixture into two portions.
- 4Shape each portion into a log, approximately 6-7 inches long.
- 5Wrap each log tightly in plastic wrap, preferably double wrapping.
- 6Refrigerate the wrapped logs for 24 hours.
- 7After 24 hours, unwrap the logs and place them on a sheet pan.
- 8Bake in an oven preheated to 275°F for 2 hours.
- 9Remove from the oven and transfer to a plate to cool off for about 20 minutes until it reaches room temperature.
- 10Cover the cooled summer sausage and refrigerate it.
- 11Slice and store, with one log going into the freezer and the other into the fridge.
Ingredients
- 2 lbs medium lean ground beef (80–85%)
- 2 tbsp Morton Tender Quick salt
- 0.5 tsp garlic powder
- 1 tbsp mustard seeds
- 1 tbsp coarse black pepper
- 1 tbsp liquid smoke
- 1 tbsp sugar
Equipment
stand mixerpaddle attachmentplastic wrapsheet panplateoven
Tips
- Use Morton Tender Quick salt, not regular kosher or Himalayan pink salt.
- Adjust coarse black pepper to taste, especially for kids.
- The summer sausage will be a specific color due to Morton Tender Quick, not brown like meatloaf.
- Cool the sausage to room temperature before refrigerating.
- One log can be frozen, and the other stored in the fridge for about 48 hours.
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