For my family, having summer sausage in the freezer is almost as important as having canned green beans and tomatoes in the pantry. So I usually make a very large batch of this and then re-wrap it after cooking, before freezing. Like I said, this was a mammoth batch, but I tripled it, so now worries! If you use the recipe, it’ll be about the third of the size of mine!
To get started:
2 pounds of ground meat (I use 1/2 beef and 1/2 deer)
1/2 cups water
2 T. Morton Tender Quick salt
1 1/2 t. liquid smoke
1 t. garlic salt
1/2 t. onion salt
1/2 t. pepper
Mix ground meats well, in large bowl. Then, add salt, seasonings, and liquid smoke.
Mix VERY well, it’ll end up kinda sticky.. Like this.
Then pull out about 12-15 sheets of foil.
Plop these little babies on the foil and then wrap ’em up!
Place on a tray and put in the fridge for 24 hours.
I’ll post phase 2 tomorrow! 🙂
A recipe passed down in our family for generations, it's sure to be a summer favorite at your house!
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25 hr 15 min
25 hr 15 min
- 2 pounds of ground meat (I use 1/2 beef and 1/2 deer), thawed
- 1/2 cups water
- 2 T. Morton Tender Quick salt
- 1 1/2 t. liquid smoke
- 1 t. garlic salt
- 1/2 t. onion salt
- 1/2 t. pepper
- Mix and break down the ground meat(s) in a large bowl.
- To the bowl, add salt, seasonings, liquid smoke and water. Mix together very well.
- Pull out about 12 - 15 large pieces of aluminum foil and make a loaf shape (about the length of your hand) out of the meat mixture. Place the loaf on the foil and wrap tightly. Do this until all of the meat is used up.
- Refrigerate loaves for 24 hours.
- After refrigerating, unwrap the loaves and place on a broiler pan.
- Cook at 300 degrees for 45 minutes on one side (if using only beef) and then flip loaves over and cook another 15 minutes. But, if using deer and beef, cook at 300 degrees for 45 minutes on each side.
- After cooking, cool and rewrap with foil if freezing.
Prairie Gal Cookin' http://www.prairiegalcookin.com/