/4264f2a2-00cc-49f7-89a9-da0dc611c8a0--homemade_summer_sausage.jpg)
Author Notes: my grandma's recipe....an easy recipe to use up extra ground beef or venison. —Jen Smallwood
Serves: 16 servings
Prep time: 24 hrs
Cook time: 1 hrs
Ingredients
-
2
pounds Ground Beef
-
3/4
cup Water
-
1/2
teaspoon Garlic Powder
-
2
tablespoons Curing Salt 2 tablespoons - sugar-based curing mixture (such as Morton® Tender Quick)
-
1
tablespoon Liquid Smoke Flavoring
-
1
tablespoon Mustard Seed
In This Recipe
Directions
- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing salt, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours. Preheat the oven to 350 degrees F. Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
More Great Recipes:
Sandwich|American|Sausage|Mustard|Beef|Ground Beef|Appetizer
5 Reviews
This was my grandma's recipe as well, but she would quadruple...huge family back then. My mom used this 2 pound recipe as my 6 siblings and I grew up, exact amounts of immediate as well. O used to make it, but got lazy and just started buying the store bought stuff. I forgot about the recipe until I was digging in my recipe box. Couldn't find Morton Quick Cure in any stores, so ordered it online. It came today, and I can't wait to make it tomorrow, and share with others next week.
So nice to see the same recipe I grew up eating!
As with any meat that is cured, using the quick cure preserves the meat so it remains fresh and safe to consume much longer.