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
-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.
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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