Petitchef

Bubba's homemade summer sausage, perfected

Main Dish
6 servings
20 min
9 hours
Very Easy

Ingredients

Number of serving: 6
4-1/4 pounds 75%-80% ground beef

4 tablespoons Morton Tender Quick Cure

1 tablespoon yellow mustard seed

3 tablespoons coarse black pepper

2-3 tablespoons garlic powder

1 tablespoon crushed red pepper

1 tablespoon onion powder

2 tablespoons minced garlic

2 tablespoons liquid smoke

Preparation

  • Knead all ingredients together, mixing completely. Cover with foil and put in fridge. Knead, re-cover, and put back in fridge for days 2-4.
  • Repeat each day. On the fifth day, knead and then roll into 4-5 loaves. Place on broiler pan, and put in oven at 170-180 degrees.
  • For the 75% stuff, went 180 for 9 hours. Turn every two hours.
  • Remove from oven, place on wire rack, and let cool to room temperature.
  • Make sure to leave a plate under the rack while it's cooling to catch the drippings (in the fridge as well).
  • Once it's cooled to fridge temperature, remove from rack and put in bags.
  • Freeze or keep in fridge (especially due to lowering of the curing salt).





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