Beef Summer Sausage Recipes

Steps:

• In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
• On the fourth day, preheat oven to 200 degrees F (100 degrees C).
• Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

Steps:

• Mix all ingredients together and form into rolls 2 inches in diameter, about 4 rolls.
• Wrap each roll in aluminum foil and refrigerate 24 hours.
• Place foil wrapped rolls in water.
• Cover and simmer 1 hour or bake on a rack in oven for 1 hour at 350 degrees.
• When cool, open the foil and drain.
• Wrap in plastic wrap and refrigerate.
• May be frozen either before or after cooking.
• Great to serve as an appetizer on crackers with a soft cheese.