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How To make Ground Beef Summer Sausage
2 Lb. ground beef
4 Tbsp. Morton Tender Quick salt
1/4 Tsp. garlic powder
1/4 Tsp. coriander seed
1/4 Tsp. basil leaves
2 Tbsp. liquid smoke
1 C. water
1/4 Tsp. ground pepper
1/4 Tsp. mustard seed
1/4 Tsp. nutmeg
Mix all ingredients together and form into 2 rolls, 2 inches in diameter (makes 4 rolls). Seal roll in aluminum foil and refrigerate 24 hours. Bake 1 hour and 15 minutes in foil at 350 degrees in broiler pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.
How To make Ground Beef Summer Sausage's Videos
How To Make | Hi Mountain Cracked Pepper and Garlic Summer Sausage | Fridge Smoker
How To Make | Hi Mountain Cracked Pepper and Garlic Summer Sausage | Fridge Smoker
Here is a how to video for making Hi Mountain cracked pepper and garlic summer sausage kit.
This kit makes 30 pounds of sausage, I used 15 pounds of ground pork which I ran thru my Weston #8 meat grinder and used half the kit to make 5-3lb sausage.
After grinding and mixing the seasoning and cure package, the sausage rested for about 18 hours in the refrigerator, then we stuffed the casing and smoked them with Pit Boss competition blend pellets in my fridge smoker with my homemade cold smoke generator.
After they reached an internal temperature of about 154 degrees I pulled them form the smoker and submerged them in and ice bath for 15 minutes then hung them to dry for 2 hours then they were ready to eat and they tasted awesome.
Definitely recommend this kit.
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Artist: Terry L Sanders
Song Track: Dangerous
Genre: Contemporary Country / Country Pop
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Category
Howto & Style
License
Standard YouTube License
How to Make Summer Sausage
For more on “How to make Summer Sausage,” check out the full video on Youtube! #shorts
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
American Summer Sausage aka Cervelat. 1001 greatest sausage recipes.
Like and subscribe for more videos!
In this video we make what the book calls a traditional fermented American style Cervelat also knows as a traditional American Summer Sausage. In the book it says this sausage can go by many names summer sausage Cervelat or Thuringer.
This version of the recipe is missing some of the staples we see in fully cooked summer sausage mainly the yellow mustard seed. Overall great sausage though.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you'd like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone.
Summer Sausage - Food Wishes
Learn how to make Summer Sausage! Traditionally, summer sausage is made and cured in the winter, and then enjoyed during the summer, but unless you have some sort of time machine, we’re going to have to use this easy, shortcut method. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazingly delicious Summer Sausage recipe!
You can also find my content on Allrecipes:
Deer summer sausage.
This dish was very good. Thanks for watching!!! Please like, share, subscribe. And don’t forget to subscribe to Ozark Troopers Outdoor Club!