Chef John's Homemade Summer Sausage

Mince celery into tiny pieces using a mortar and pestle, releasing its natural juices. Combine the minced celery with ground beef in a large bowl to create a harmonious blend. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper to the mixture. Thoroughly mix the ingredients together using your hands until they are perfectly combined.

Place the sausage mixture onto a large piece of parchment paper, carefully shaping it into a 4-inch-thick log. Use your damp hands to mold the mixture, ensuring it is evenly distributed. Roll up the sausage in the parchment paper, applying pressure to compress it as much as possible. Twist the ends tightly to seal the log securely.

Place the sealed sausage on a paper towel-lined baking sheet and refrigerate it for 24 hours to allow the flavors to mature.

Preheat your oven to 275 degrees F (135 degrees C), creating a warm and inviting environment for the sausage.

Cut off the ends of the parchment paper, carefully unwrapping the sausage from its packaging. Mix liquid smoke with water and generously brush it over the sausage, ensuring an even coating.

Roll the sausage back up in the parchment paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions to prevent any air from entering.

Line a baking sheet with a wire rack, providing a sturdy base for the sealed sausage. Poke 5 or 6 holes across the bottom of the sausage to allow excess moisture to drip out.

Bake the sealed sausage in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.

Let the sausage cool in the pan until it reaches room temperature, at least 30 minutes. Give the ends a tighter twist and refrigerate it for at least 8 hours, or overnight, allowing the flavors to mature further.

Unwrap the sausage and slice it in half. Coat the outsides with 1 teaspoon freshly ground black pepper, placing it on a plate lined with crinkled foil. Allow the sausage to dry in the refrigerator for 24 hours, developing its signature flavor and texture.