Nothing is better than fresh homemade, and I especially like this recipe because we know exactly what is in the summer sausage!
The butcher at our local Italian butcher shop grinds the beef and pork together to blend the meats thoroughly. Use 75% ground beef. Summer sausage requires the fat, not only for flavor, but also to hold the log together. Using a leaner grade of beef will result in dry crumbly summer sausage.
|Rolled and ready to bake|
Do not substitute regular table salt for the Morton Tender Quick Cure; they’re not the same thing.
Bubba’s Summer Sausage Updated
1 pound ground pork
10½ tablespoons Morton Tender Quick Cure
3 tablespoons whole mustard seed
6 tablespoons coarse black pepper
6 tablespoons garlic powder
4 tablespoons liquid smoke
2½ tablespoons crushed red pepper
2 tablespoons onion powder
Cover with foil, and refrigerate.
Days 2, 3 and 4:
Heat oven to 170 degrees.
Bake for 12 hours, turning every 2 hours.
Remove from oven, place on wire rack and let cool to room temperature.
When at room temperature, transfer meat, rack and all into refrigerator.
Make sure to place a pan under the rack to catch drippings as it cools, and in the refrigerator also.
Once it has cooled to fridge temperature, remove from rack and place individually in plastic bags.
Either keep in refrigerator or freeze.
Yield: 11 rolls of 1 pound each