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Sliced homemade summer sausage on a wooden cutting board, ready to serve with crackers or cheese.

Homemade Summer Sausage

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Ingredients
  

  • - 5 lbs ground beef not lean
  • - 5 Tbsp liquid smoke
  • - 5 Tbsp Morton Tender Quick curing salt
  • - 2 Tbsp coarse black pepper
  • - 2 Tbsp minced garlic
  • - 2 Tbsp mustard seeds

Instructions
 

  • In a large bowl, mix all ingredients with your hands until well combined.
  • Cover and refrigerate for 24 hours.
  • Knead the mixture again the next day.
  • Divide into 4 equal parts and shape into 14x2 inch logs.
  • Place logs on a cookie sheet with raised sides.
  • Bake at 300°F for 3 hours.
  • Wrap each log in wax paper, then foil, and refrigerate until chilled.
  • Slice and serve cold or at room temperature.

Notes

- For venison, use 3 lbs venison and 2 lbs hamburger.
- Add crushed red pepper or diced cheese for variations.
- Store in the fridge for up to 2 weeks or freeze for 3 months.