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Garlic Summer Sausage

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PREP TIME
20 min
COOKING TIME
480 min
TOTAL TIME
5060 min
SERVINGS
60 servings
U.S.
Garlic Summer Sausage
Ingredients
  • 5 pounds ground beef
  • 1/4 cup mustard seed
  • 3 tablespoons garlic powder
  • 5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
  • 1 tablespoon red pepper flakes
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon hickory-flavored liquid smoke
Instructions
1
Combine ground beef, mustard seeds, garlic powder, curing blend, black pepper, cayenne pepper, salt, and liquid smoke in a large container until everything is fully incorporated. Cover the bowl with plastic wrap and refrigerate for three days, stirring it every 24 hours.
2
On the fourth day, heat your oven to 200 degrees Fahrenheit (100 degrees Celsius). Line a baking sheet with a wire rack.
3
Form the mixture into five distinct logs; place these logs onto the wire rack.
4
Place the rack and baking sheet in the preheated oven and bake for 8 hours. Remove from the oven and transfer the sausages to paper towels to drain excess moisture. Allow them to cool completely, approximately one hour later, then wrap each log individually in plastic wrap. Refrigerate for at least 3 hours before slicing.