Beef Summer Sausage

Yield: 1 serving ( Serving Size: People )
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  • 5 lbs. ground beef
  • 5 T. curing salt (Morton's Tender Quick)
  • 2 t. cayenne pepper
  • 2 t. ground black pepper
  • 3 t. garlic powder
  • 2 1/2 t. mustard powder
  • 2 t. whole black peppercorns
  • 4 t. liquid smoke flavoring


  1. Mix well and place in covered bowl in refrigerator for 6 days. Mix well each day (as kneading bread). On the 6th day, make into logs 1 1/2 to 2 inch wide. Bake at 200 for 8 hours.
December 2012

This recipe is a personal recipe added by Lindar and has not been tested or endorsed by MyRecipes.

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