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Summer Sausage

Recipe Created By: Mike Rice
Serves: 16
Prep. Time:
2 days, 10 hours

5 lbs. lean ground beef OR venison
3/4 cup water
1/3 cup chopped garlic
2 1/2 Tbls. Morton
Tender Quick - see "Notes" below
1 Tbls. liquid smoke
1 Tbls. coarse ground black pepper
1 Tbls. seasoned salt
1 Tbls. ground mustard seed
4 tsp. hickory smoke salt - see "Notes" below
2 tsp. monosodium glutamate (MSG) - see "Notes" below
1 tsp. cayenne pepper
coarse ground black pepper - to coat

White Trash Cooking A Taste of the Past : The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker
The Complete Meat Cookbook : A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal 101 Things to Do with Ground Beef


-In a large bowl, knead together all ingredients, except coarse ground pepper to coat.
-Divide meat mixture into 2 even portions and place each portion into a sealable plastic zipper bag.
-Refrigerate meat for at least 2 days (not to exceed 3 days), kneading the bags twice daily.
-Divide contents of each bag into 2-3 equal portions, making a total of 4-6.
-On waxed paper, roll each portion into a 2"-3" thick log.
-Sprinkle coarse ground pepper over waxed paper and roll each log over pepper to coat.
-Place logs 2" apart on an ungreased broiler pan (grease needs to drain while baking).
-Bake in a 200 degree oven for 9 hours, turning 3 times while baking. After 9 hours, check internal temperature of thickest part of a log; if temperature has not reached 155 degrees, increase oven temperature to 250 degrees and bake an additional 30 minutes.
-Cool before cutting.

Notes: Morton Tender Quick and hickory smoke salt can be found in most large supermarkets near the salt and spices. Monosodium glutamate is sold as the brand name Accent and can also be found near the salt and spices.

(1) Visitor Comment:

  • We made this to take to families' houses for Christmas and everyone loved it! Served it pre-sliced along side crackers and cheese.

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