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Prep Time: 4320 Minutes Cook Time: 480 Minutes |
Ready In: 4800 Minutes Servings: 10 |
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This recipe is from an engineer (and friend) who worked for me up in Alaska about 25 years ago. Wait until your local supermarket has their family-pack CHEAP hamburger on sale to make this. You really do not want to use the good stuff; the fatter the better for best final flavor and texture. Ingredients:
4 lbs cheap ground beef (don’t bother with the lean stuff; you need all that fat) |
2 teaspoons black pepper, cracked or very coarsely ground (1/2 tsp/lb) |
2 teaspoons mustard seeds (1/2 tsp/lb) |
1 teaspoon garlic granules (1/4 tsp/lb, or more to taste) |
4 teaspoons morton tender quick salt (1 tsp/lb, morton's tender-quick is a curing salt that contains nitrates to cure the meat.) |
2 teaspoons hickory smoke salt (1/2 tsp/lb, or 2 tsp liquid smoke, plus 2 tsp salt 1/2 tsp/lb of each) |
cayenne pepper or crushed red pepper flakes, to taste if a spicier sausage is desired (optional) |
Directions:
1. Mix all ingredients well, and refrigerate for 24 hours.
2. Mix again, and refrigerate for another 24 hours, and repeat one more timel mixture should cure in refrigerator for a total of 3 days.
3. Form into 3 long sausages, and place on a broiler rack above a drain pan.
4. A wire rack over a foil lined cookie sheet works fine.
5. Bake at 150-175degF for 8-10 hours.
6. Remove grease from drain pan if too much accumulates.
7. If meat is not browned, firm, and crusty after 8 hours, continue to bake until it is.
8. Cool loaves to room temperature, wrap well, and freeze until needed.
9. To serve, thaw, and slice very thinly with a sharp knife.
10. Sausage casing is not needed, since the loaves form a crust while cooking.
11. Note: Since many oven thermostats are inaccurate at low temperature settings, use an oven thermometer to make sure oven is hot enough to properly cook the meat.
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