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Charcuterie/Cheese | |
| 1 pound 85/15 ground beef ▢1 Tablespoon Morton's Tenderquick ▢2 teaspoons kosher salt ▢2 teaspoons black pepper ▢1 teaspoon granulated garlic ▢1 teaspoon granulated onion ▢½ teaspoon whole mustard seeds ▢¼ teaspoon whole celery seeds ▢¼ teaspoon red pepper flakes | |
| Mix the sausage. In a mixing bowl, combine all ingredients and massage with gloved hands until the seasoning is completely mixed into the meat. Form the sausage. Lay out 2 large sheets of plastic wrap. Dump the meat mixture out onto the center of the plastic wrap. Fold up the long sides of the plastic wrap and roll the meat into a cylindrical shape, about 2 inches in diameter. Use pressure when rolling to remove air bubbles and create a tight roll. Twist the ends of the plastic wrap to complete the shape and refrigerate for at least 4 hours, or overnight. Smoke. When you're ready to smoke, preheat your smoker to 180 degrees F with your favorite hardwood. I like hickory for this summer sausage. Remove the sausage roll from the plastic wrap. Set the sausage on the grates, close the lid, and smoke for 6-8 hours, or until the sausage reads 160 degrees F internal temperature. Enjoy. Rest the sausage for at least an hour before slicing and serving. If refrigerating, cool to room temperature before wrapping tightly in plastic wrap and storing in the fridge. Smoked summer sausage will last up to 2 weeks in the fridge. | |
Unrated | |
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