It's done, it's awesome and I'll never let myself go more than a couple months again without making it!
For those of you who want photos, I'm too lazy to upload them. Actually, it's more of a time thing and a Search & Rescue effort to find the camera after Sunny has hid her latest homemade music video.
BUT, the summer sausage is beautiful, smells amazing and tastes really great. It's a fun one, reminds me of sourdough starter because it needs a little TLC every day for a few days until it hits the oven. I got this recipe from my husband's best friends mom...thanks Margaret!, who will have nothing to do with the internet, so here goes:
::Summer Sausage
5 # 80% lean ground beef ( for me that just means 5# of grass fed organic ground beef from my farmer)
5 rounded tsp Morton's tender quick salt
2 1/2 tsp mustard seed
2 1/2 tsp pepper
1 1/2 tsp garlic salt
1 rounded tsp hickory smoke salt
Day 1: mix the ingredients thoroughly into the ground beef. Refrigerate in covered container. I plunk it ( yes, that is a word) into a big 9x13 glass Pyrex with a cover.
Day 2: Mix & store again.
Day 3: Mix & store again.
Day 4: Mix & form into 5 "logs", put on broiler pan in lowest part of oven, bake for 4 hours at 175 degrees, turning once each hour so all sides are up once. Cool and refrigerate or freeze.
I keep one log out at a time, but sometimes they get eaten up in a day, depends on who's around! This sausage, cut into chunks with cheese sticks, a vegetable and fresh fruit make a perfect lunch for the expecting mama who needs lots of extra protein.
Share with me your favorite way of serving your homemade summer sausage!
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