Homemade Summer Sausage
- 10 pounds ground beef
- 7 tbsp real salt
- 6 1/2 tbsp mustard seed
- 1 tbsp black pepper
- 5 tbsp garlic powder
- 1 1/2 tsp cayenne pepper
- 1 tbsp ground mustard
- 2 tbsp smoke paprika
- 4 tbsp onion powder
Mix up all seasonings. I then like to divide the 10 pounds of meat and seasoning in about half so they are easier to work with. I combine the meat and natural seasonings with my very clean hands. After this is well mixed, I will let it sit in the refrigerator for about 5 days. This is very important in developing the flavor. We then fill our casings (I have used beef, pork, and lamb) and then smoke this in our cold smoker for at least 4 hours when the weather is cooler. Then I insert a thermometer into the meat and bake these somewhere between 170 and 190 degrees until the thermometer reads 145 degrees. We like to vacuum seal them with each bag containing enough for 1 meal.Note: We have found it very helpful to soak the casings for at least 30 minutes in cold water before filling them.
