How To make Ground Beef Summer Sausage

Saturday Lunch[Beef Summer Sausage/Crackers/Cheese/Peanuts]

How I make beef summer sausage - Easy!

This is a recipe I grew up with. My Grandfather used to make it. It is as easy as it is good.

Recipe:

Beef Summer Sausage

5lbs of Ground Beef
2 1/2 TSP of Mustard Seed
2 1/2 TSP Coarse Black Pepper
2 1/2 TSP Garlic Salt
2 1/2 TSP Liquid Smoke
5 TSP Kosher Salt

Mix all ingredients together and refrigerate. Remix every day for 3 days. On day 4 mix one last time and form into 3 rolls. Place in a pan that allows grease to drain at 160-170 degrees for 10 hours. Turn once.

In this video I made smaller rolls and cooked less time. I also cooked them on the pellet smoker directly on the rack.

Make it your own!

Check out more videos here: tinyurl.com/2p9h4kjb

Stuff I Use:

Spice Grinder:
Dehydrator:
AeroGarden Table Top:
AeroGarden Bounty Elite:
Kitchen Scale:
Avocado Oil:
Gloves for food handling:
Glove liners:
Awesome food storage:
Food prep and storage containers:
Simple strainer I love:
Food mill:
Food storage 16 oz:
Food storage 32 oz:
Biscuit cutters:
My favorite wireless probe thermometer:
Mortar and pestle:
Food grater:
Food tweezer/tongs:
My favorite mayo:
Made In grill press:
Insta 360 action cam:
Wagyu beef tallow spray:
Wagyu beef tallow:
1/4 sheet pans and racks:
Traeger bin for wood pellets:
Bear Mountain pellets:
Zwilling vacuum sealer kit:
Zwilling extras:
More Zwilling extras:
Vortex charcoal kettle accessory:
Jalapeño corer:
Apple peeler and corer:
Beer lime salt:
Stock pot:
Jerky Gun:

How I make beef summer sausage - Easy | On the Lonestar Grillz Offset Smoker

This is a recipe I grew up with. My Grandfather used to make it. It is as easy as it is good. Recipe:

Beef Summer Sausage:
5lbs of Ground Beef
2 1/2 TSP of Mustard Seed
2 1/2 TSP Coarse Black Pepper
2 1/2 TSP Garlic Salt
2 1/2 TSP Liquid Smoke
5 TSP Kosher Salt
Curing Salt/Prague Powder (Optional, follow directions included with the curing salt)

Mix all ingredients together and refrigerate. Remix every day for 3 days. On day 4 mix one last time and form into 3 rolls. Place in a pan that allows grease to drain at 160-170 degrees for 10 hours. Turn once.

In this video I made more/smaller rolls and cooked less time. I also cooked them on the offset smoker directly on the rack. Make it your own!

Check out more videos here: tinyurl.com/2p9h4kjb

Delicious Sausage Fry Recipe #shorts

ingredients
Sausage 5pc
Oil 1 tbsp
Pinch of salt
Pinch of pepper powder
Saute for 5 mins
Keep aside
Oil 1 tbsp
Garlic 2 cloves
Saute for 1 mins
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Soy sauce 1 tsp
Cook for 2 mins
Onion 2 tbsp
Capsicum 2 tbsp
Green chilli to taste
Salt to taste
Pepper powder to taste
Saute for 2 mins
Fried sausage
Mix well
Parsley


#shorts #shortsyoutube #shortsviral #shortsvideos

Easy Summer Sausage

Easy Summer sausage
A recipe not using a meat grinder, Sausage stuffing attachment, or casings.
2lbs Venison or Ground Beef (or 1/2 and 1/2)
2 Table Spoons Curing Salt (Morten's Tender Quick)
2 Liquid Smoke
1 Whole or Ground Black Pepper
1 Mustard Seed's
1 Garlic Powder
1 Crushed Red Pepper
Optional Cheese

Mix all ingredients together
Mix Well
Separate into Loafs, wrap in aluminum foil
Refrigerate 24 hrs
Bake 2 Hrs at 250 degrees
Let cool
Wrap in Plastic wrap
Refrigerate
ENJOY!!!

THANKS FOR WATCHING

How To Make Summer Sausage

Making homemade summer sausage using my new LEM meat grinder. The other day I smoked 6 sides of spare ribs. Before smoking them I trimmed them all up and vacuum sealed the trimmings and put them in the freezer.
Now, it was time to make something out of these rib trimmings which is summer sausage.

Ingredients:
3 lbs pork rib trimmings
2 lbs of Beef
1 Pack of Backwoods Summer sausage seasoning for 5 lbs of meat.
5 oz water

*Mix the Backwoods seasoning together with 5 oz of water and mix well to dissolve and then
add to the meat and mix well until it is sticky and tacky. Stuff casings and place in the fridge overnight. The next day, take them out of the fridge, get the oven or smoker ready, and follow the directions on the package for the oven or smoker.

*The following are the time and temps of how I smoked this Summer sausage and was not by the directions on the package.
I smoked them in the smoker at 175° for 4 hours and then went to 200° for 1 hour or until it reached an internal temp of 165° and removed from smoker.
After they cooled to room temp I vacuum sealed them and placed in freezer.

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Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#SummerSausage #PitBossVertical #PitSmoke
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Equipment I use for videos:
Canon M50
GoPro Hero 7 Black
Sony HDR-CX405
iPhone 7 Plus
Synco wireless mic
Movavi Movie Editor