Homemade Beef Summer Sausage Delight

Savory, smoky, and satisfyingly hearty, Homemade Beef Summer Sausage Recipe brings a nostalgic, deli-style bite right into your kitchen without special tools or complex steps.

Made with simple ingredients and bold seasonings, this sausage is perfect for charcuterie boards, lunchboxes, or keto-friendly snacking any time of the year.

Key Players in This Homemade Beef Summer Sausage Recipe

• Lean Ground Beef – The star of the show, providing rich flavor and just the right texture when cured and slow-cooked.
• Liquid Smoke – Adds that essential smoky depth, mimicking hours in a smoker without the need for one.
• Cracked Black Pepper – Brings bold, peppery heat and a rustic texture to every bite.
• Garlic Salt – A sharp, savory seasoning that enhances the beef’s natural umami.
• Morton’s Tender Quick Meat Cure – Essential for curing the meat properly and safely, while contributing to the classic tangy sausage flavor.

Step-by-Step: How to Make Beef Summer Sausage

Start by mixing lean ground beef with Morton’s Tender Quick meat cure and refrigerate it overnight to allow the curing process to begin.

The next day, add garlic salt, cracked black pepper, and a splash of liquid smoke. Mix thoroughly until the seasonings are evenly incorporated.

Shape the seasoned beef into four equal sausage logs and place them on a wire rack set over a foil-lined roasting pan for easy cleanup.

Bake in a low oven at 225°F for about 4 hours until firm and cooked through. Cool completely before refrigerating or freezing.

Slice thick or thin, and serve with cheese, pickles, or keto-friendly crackers for a protein-packed snack or lunch.

Flavorful Tips & Savory Variations

For extra depth, consider mixing in a few teaspoons of mustard seeds or smoked paprika. These additions give the sausage a subtle complexity that pairs well with sharp cheeses or tangy pickles.

Prefer a spicy kick? Add a pinch of red pepper flakes or a dash of taco seasoning. This recipe is highly customizable, making it easy to tailor to your flavor preferences.

If you have access to a smoker, cooking the sausage outdoors infuses even more authentic smoke flavor. Just maintain the temperature at 225°F for about 3½ hours.

Be generous with your garlic salt and cracked pepper if you’re craving that bold, deli-style edge—this is one recipe where seasoning makes all the difference.

Keeping It Fresh: Storage Tips That Work

Once cooled, store your beef summer sausage in the refrigerator, tightly wrapped or in an airtight container, for up to three weeks.

For longer storage, wrap the sausage in plastic wrap and foil before freezing. It will keep well in the freezer for up to three months without sacrificing flavor or texture.

To serve from frozen, thaw overnight in the fridge, then slice and enjoy. For best results, avoid microwaving as it can change the texture—let it come to room temperature naturally.

Homemade Beef Summer Sausage

A simple yet deeply flavorful method for preparing beef summer sausage right in your kitchen, this recipe yields a satisfying result that rivals store-bought alternatives. Perfect as a savory addition to a charcuterie spread, an energizing lunch option, or a no-carb snack. Notably gluten-free, sugar-free, and keto-friendly, it requires no specialized equipment.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Ingredients

  

• 2 tablespoons liquid smoke
• 1 teaspoon garlic salt
• 2 teaspoons coarse black pepper
• 4 pounds lean ground beef
• 1/4 cup Morten’s Tender Quick Home Meat Cure

Instructions

 

• Combine the ground beef thoroughly with Morten’s Tender Quick, ensuring an even distribution. Cover the mixture and refrigerate overnight to allow the curing process to commence.
• Set a cooling rack atop a baking sheet if a roasting rack is unavailable.
• Incorporate the garlic salt, black pepper, and liquid smoke into the cured beef, blending until homogenous.
• Portion the seasoned meat evenly into four sections, then roll each into compact logs.
• Line the base of a roasting pan with aluminum foil to simplify cleanup. Arrange the meat logs on a wire rack placed within the pan.
• Preheat the oven to 225°F. Bake the sausages for a total of 4 hours.
• Remove from the oven and allow to cool at room temperature. Store in the refrigerator for up to three weeks or freeze for extended preservation—up to three months.
• Serve in thin slices, ideally accompanied by cheese and crackers.

Notes

For heightened flavor, consider slightly generous measurements of garlic salt and pepper. Optional additions such as mustard seeds, paprika, or taco seasoning can personalize the flavor profile.
Alternatively, the sausage can be prepared using a smoker set to 225°F for approximately 3 1/2 hours.
Please note, nutritional information was calculated using table salt, although the recipe specifies Morten’s Tender Quick Meat Cure.