Summer Sausage
by Fan Submission
Ingredients
- 5 pounds lean hamburger meat
- 2 tablespoons Morton sugar cure
- 5 teaspoons Morton tender quick
- 2 teaspoons mustard seeds
- 2 teaspoons liquid smoke
- 2 teaspoons peppercorns
- 1 teaspoon garlic powder
- 2 teaspoons coarse pepper
- 2 teaspoons crushed red pepper
Directions
- Mix all ingredients in a seal-able plastic container and place in the refrigerator for 3 days. Mix twice daily.
- Form into 2 inch diameter rolls and place in smoker at 225 degrees for 8-9 hours. Time may vary...be sure to cook to the internal temp of 160 degrees before removing.
