You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious!
It is much better than the store bought version, cheaper also and you know exactly what it consists of. You control the ingredients ~ no added chemicals~ and flavor it as you like. It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Bubba has been refining his summer sausage recipe and has hit on the exact proportions for it. It is easy, it just takes time; requiring 5 days to cure. There is no casing involved. Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly. Do not substitute salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or by itself. I love the great flavor and the texture also!
See updated version here.
Bubba’s Homemade Summer Sausage
When it's at room temperature I put it rack and all into the fridge.