- 2 pounds lean ground beef
- 1 cup water
- 2 tablespoons Morton Quick Cure Salt
- 1 tablespoon garlic juice (you can substitute garlic powder or granulated garlic)
- 1 tablespoon onion powder
- 1 teaspoon freshly cracked pepper
- 1 tablespoon whole mustard seed
- 1 tablespoon whole peppercorns
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper or ¼ teaspoon cayenne pepper
- Combine all ingredients, working together well with your hands.
- Shape into three tolls about six inches long. Wrap each roll in plastic wrap and refridgerate for 24 hours.
- Remove wrap and place rolls on a rack in a shallow pan. Bake at 300 for one hour. Rolls will turn pink during cooking.
- Cool; then wrap in plastic wrap and store in fridge.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/summer-sausage/
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