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Snack on some snausages from !

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This is a recipe for home cooked and cured beef summer sausage. The following recipe is a re-post from back when FA went down recently. This recipe could also work with other types of ground meat as well if you wanted to change the protein out. I would not however recommend pork or chicken due to the long amount of time the meat cures in the fridge. This was made using low sodium methods due to my own diet, however to make it in a normal fashion I will add in parenthesizes what you can add to the low sodium version.

Ingredients list:
5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1/4 cup mustard seed
3 tablespoons garlic powder

1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
(1 tablespoon salt)
1/2 teaspoon hickory-flavored liquid smoke
2 tablespoons fresh ground black pepper
Seasoning mix to taste (I use Mrs. Dash garlic and herb in mine)

Procedure:

Take the five pounds of ground meat and place them into a large mixing bowl. If you have a large enough container that has a lid I would recommend it for this as it will make the next steps easier in the long run. add all of the remaining ingredients right on top of the mix and mix the meat mixture thoroughly with your hands. I use food service gloves while doing this and it works reasonably well. You want the entire mixture to have an even distribution so take some time mixing the meat (I did this for about five minutes the first time.)

Place plastic wrap over the meat (two layers) and keep it within the mixing bowl, in the refrigerator for three days, taking the mixture out at least once a day and remixing the beef mixture.

On the third day preheat the oven to two hundred degrees and make five one pound loafs out of the meat. Place these loafs on a wire cooling rack suspended over a half sheet pan and bake the loafs in the oven for 8 hours. The long slow cooking method will dray moisture out of the beef finishing the "cure" on the summer sausages. Once cooked these freeze wonderfully in a few layers of plastic wrap or in large gallon baggies. They also keep for a long period in the fridge (I would not push fridge kept summer sausage past 2 months.)

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Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being