So took my first whack at making some beef summer sausage. Failed miserably. Relatively new smoker here, but have smoked all kinds of things on my WSM with a lot of success so far. But not this time. I'd like to tell you what I did and maybe someone can pinpoint what I did wrong and hopefully someone can help me out. Followed a simple recipe for beef summer sausage. 80/20 ground beef, 5 lbs. Used Kroger brand "meat tenderizer" (no MSG) along with some basic spices - pepper, red pepper, ground mustard etc. Now, the recipe called for 2.5 tbs of mustard seed. I did not have any so I used 2.5 tbs of ground mustard. Mixed all the spices and tenderizer together and then kneaded into the meat very well. Let sit 24 hrs, kneaded again, sit another 24 hrs. No casings on the meat. I read a lot of places where you have to keep the temps down (to keep the fat from rendering) and I believe I succeeded there. Filled the water pan with cold water and ice and the first 2 hours temps were below 150. 2 more hours the temps were between 150 and 180, got up to 200 once but not for long. Pulled the meat and placed in the oven at 170 for several more hours then pulled it out once internal temp got to 150. Wrapped in plastic wrap and threw them in the fridge. Took out today and took a bite and had to wash my mouth out the taste was so bad. I can literally still taste it and it's been a few hours now. Horrible. The sausages looked great, smelled great, nice and firm just like you'd buy from the store. Spent hours and hours researching, reading and then of course on the prep and tending to the smoker. If they were a "little off" I wouldn't be so upset but they are inedible to say the least. Any help would be greatly appreciated! Ps: I feel really stupid already so try and take it easy on me, lol!