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.
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.
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.