Bubba's homemade summer sausage, perfected

Ingredients

• 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).

Questions

Photos of members who cooked this recipe

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