Summer Sausage

Recipe View In a large bowl, gently combine the ground beef, mustard seeds, granulated garlic, curing salt, red pepper flakes, kosher salt, cayenne pepper, and liquid smoke. Ensure the spices are evenly distributed without overworking the meat. (Prep time: 15 minutes)

Recipe View Cover the bowl tightly with plastic wrap and refrigerate for 3 days, allowing the flavors to meld and the curing process to begin. Mix the mixture thoroughly once each day to ensure even curing. (Refrigeration time: 72 hours)

Recipe View On the fourth day, preheat your oven to 200°F (93°C). Place a wire rack on a baking sheet. (Prep time: 15 minutes)

Recipe View Divide the meat mixture into five equal portions and shape each portion into a log, approximately 8-10 inches in length. Place the logs evenly spaced on the wire rack. (Prep time: 20 minutes)

Recipe View Carefully transfer the baking sheet with the sausage logs to the preheated oven. Bake for 8 hours, or until the internal temperature reaches 160°F (71°C), using a meat thermometer to check. (Bake time: 8 hours)

Recipe View Remove the sausages from the oven and place them on paper towels to cool slightly. (Cool time: 30 minutes)

Recipe View Once cooled, individually wrap each sausage log tightly in plastic wrap. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully develop and the sausage to firm up. (Refrigeration time: 3 hours or more)

Recipe View Slice and serve cold. Enjoy your homemade summer sausage!