John Hangey’s Summer Sausage

2 lbs Lean Ground Beef
2 teap Whole Peppercorn
1/2 teap Garlic Powder
1/2 teap Mustard Seed
2 TBLS Morton Tender Quick Salt
1-1/2 TBLS Brown Sugar
1 teap Liquid Smoke (Opp) I find it improves flavor

Mix all together, put in a bowl-cover and let it stay in frig at least 48 hours (stirring several times it cures it better) then wrap in foil (make two rolls) and bake 1 hr in 350 deg oven in a pan with a rack (put some water in bottom of pan this keeps the meat moist while cooking). Remove from oven and open one end and pour off liquid. Close back end of foil and refrigerate. (When cool cut in slices and serve.)

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About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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