Buds Homemade Summer Sausage Food

HOMEMADE SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
• Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

BUBBA'S HOMEMADE SUMMER SAUSAGE, PERFECTED

Steps:

• Knead all ingredients together, mixing completely. Cover with foil and put in fridge. Knead, re-cover, and put back in fridge for days 2-4.
• Repeat each day. On the fifth day, knead and then roll into 4-5 loaves. Place on broiler pan, and put in oven at 170-180 degrees.
• For the 75% stuff, went 180 for 9 hours. Turn every two hours.
• Remove from oven, place on wire rack, and let cool to room temperature.
• Make sure to leave a plate under the rack while it's cooling to catch the drippings (in the fridge as well).
• Once it's cooled to fridge temperature, remove from rack and put in bags.
• Freeze or keep in fridge (especially due to lowering of the curing salt).

BUD'S HOMEMADE SUMMER SAUSAGE

Steps:

• In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
• NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
• IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

SUMMER SAUSAGE

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.