Homemade Summer Sausage
This can be frozen and I keep it in the freezer all the time. I usually double this recipe when I make it.
2 lbs. ground beef
1 cup water
1/2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. black coarse pepper
1/2 tsp. garlic powder
1/2 tsp. mustard seed
2 tbsp. quick curing salt (Morton's Tender Quick salt)
Mix together well, like a meatloaf, do not use metal utensils or bowl. I use an old plastic ice cream container. Cover and refrigerate for 24 hours.
Roll in 4 rolls, about 1 1/2 to 2 inches thick. Wrap in aluminum foil with the shiny side toward the meat. Punch tiny holes along one side and place on broiler pain with the holes down to drain out the liquid. Bake at 325 degrees for 1 1/2 hours. Remove and cool. When cool, remove foil and rewrap in plastic. Ready to use or freeze.
|
