- Thread starter
- #1
I made up some summer sausage this past week, and put it on the smoker this morning for an 8-hour low and slow cook.
My dad's recipe:
HOMEMADE BEEF STICK (Makes 5 Rolls)
5 pounds ground beef, not too lean
2-1/2 teaspoons tender quick curing salt
2-1/2 teaspoons cracked black pepper
2-1/2 teaspoons mustard seed
2-1/2 teaspoons garlic salt
1 teaspoon hickory smoke salt
Combine all ingredients in a glass bowl; mix well. Cover and refrigerate for three days, mixing well each day. On the fourth day mix thoroughly and shape into 5 one-pound rolls. Place on smoker and cook at 180-200 degrees for 8 hours. Cool on rack; wrap in foil and refrigerate or freeze.
* Can use oven instead of smoking... cook on center oven rack for 8 hours at 180-200
My dad's recipe:
HOMEMADE BEEF STICK (Makes 5 Rolls)
5 pounds ground beef, not too lean
2-1/2 teaspoons tender quick curing salt
2-1/2 teaspoons cracked black pepper
2-1/2 teaspoons mustard seed
2-1/2 teaspoons garlic salt
1 teaspoon hickory smoke salt
Combine all ingredients in a glass bowl; mix well. Cover and refrigerate for three days, mixing well each day. On the fourth day mix thoroughly and shape into 5 one-pound rolls. Place on smoker and cook at 180-200 degrees for 8 hours. Cool on rack; wrap in foil and refrigerate or freeze.
* Can use oven instead of smoking... cook on center oven rack for 8 hours at 180-200
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