I finally got my Mom's recipe for a summer sausage that I've been wanting for over 20 years. It was given to her by a friend of my grandfather's in Kansas City.
4# hamburger
4 tbsp Morton's Tenderquick
4 tsp mustard seed
1 1/2 tsp pepper
3 tbsp brown sugar
1 tsp minced garlic
1 tbsp Liquid Smoke
Mix thoroughly, cover, refrigerate overnight (or up to 2 days, blending everyday).
Divide into 4 loaves. Wrap in nylon net or cheescloth. Tie ends.
Place on rack (broiler pan). Bake 4 hours at 225F.
I'm going to try a couple things. I split the meat in half. Added 1/2 tbsp liquid smoke to one and left the other one without. Will smoke the non-liquid smoke and bake the other one as indicated.
I do have a question here. The 4 tbsp tenderquick seems a little slim for 4#. I've never done any curing before so it may be just fine. I remember having this as a kid and it was maybe a little less firm than say a genoa salami. I'm also wondering if one could add a little pork to this. Anybody make sausages mixing beef and pork?
Q-View upcoming.
4# hamburger
4 tbsp Morton's Tenderquick
4 tsp mustard seed
1 1/2 tsp pepper
3 tbsp brown sugar
1 tsp minced garlic
1 tbsp Liquid Smoke
Mix thoroughly, cover, refrigerate overnight (or up to 2 days, blending everyday).
Divide into 4 loaves. Wrap in nylon net or cheescloth. Tie ends.
Place on rack (broiler pan). Bake 4 hours at 225F.
I'm going to try a couple things. I split the meat in half. Added 1/2 tbsp liquid smoke to one and left the other one without. Will smoke the non-liquid smoke and bake the other one as indicated.
I do have a question here. The 4 tbsp tenderquick seems a little slim for 4#. I've never done any curing before so it may be just fine. I remember having this as a kid and it was maybe a little less firm than say a genoa salami. I'm also wondering if one could add a little pork to this. Anybody make sausages mixing beef and pork?
Q-View upcoming.