How I make beef summer sausage - Easy!

This is a recipe I grew up with. My Grandfather used to make it. It is as easy as it is good.
Recipe:
Beef Summer Sausage
5lbs of Ground Beef
2 1/2 TSP of Mustard Seed
2 1/2 TSP Coarse Black Pepper
2 1/2 TSP Garlic Salt
2 1/2 TSP Liquid Smoke
5 TSP Kosher Salt
Mix all ingredients together and refrigerate. Remix every day for 3 days. On day 4 mix one last time and form into 3 rolls. Place in a pan that allows grease to drain at 160-170 degrees for 10 hours. Turn once.
In this video I made smaller rolls and cooked less time. I also cooked them on the pellet smoker directly on the rack.
Make it your own!
Check out more videos here: tinyurl.com/2p9h4kjb
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[@lancejelinski9509]

Meatloaf?

[@machettefreddy4170]

I make this once a year at Christmas, only difference I wrap logs with cooking oil soaked cheese cloth, bake at 120 rotating meatloaves 1/4 turn every 2 hrs cook for 8 hrs.. People do not believe it is just hamburger, 10/10 on this one..

[@BuQeyeBBQ]

Love it!

[@robinsong7298]

Love that this is made for the oven and without casing.

[@BuQeyeBBQ]

Thanks for the comment Robin. Yep, you don’t need anything special to do this sausage. I ate it growing up done in the oven, though I admit I like doing it outside now.

[@The_Real_Indiana_Joe]

This sounds like the recipe my mom and her sisters made, and I did not have it. Thanks so much for this!

[@BuQeyeBBQ]

that’s great!

[@GiantGrasses]

Yuge smoke ring, nice job

[@95ffd]

I've never seen it made like this before, but I'm definitely going to try it!!! Was wondering If you've ever put jalepenos or cheese in them?

[@BuQeyeBBQ]

I have done both! Look for lighthouse brand dehydrated jalapeno's and high temp cheese. I got both on Amazon and just eyeballed the amounts. really good! Thanks for watching!

[@saranissim3923]

thank you for this easy receipt. could i please ask about the oven degree; is it 10 hours on 160 farhaint or 160 celsius..... huge difference.... i am not in the USA so its important.thank you so much sara

[@BuQeyeBBQ]

Yes, I meant Fahrenheit. Some ovens won't go that low (mine will only go 170) but it should still be fine. You could open the oven door now and again too. Good question, 160 Fahrenheit, 70-72 Celsius. Thanks for watching!

[@hoobeydoobey1267]

This looks like what mom made in the 70s.

[@dcamp17]

How did you store them? I didn't see that part.

[@BuQeyeBBQ]

great question. we usually leave one or more out to use right away and freeze the rest. you can use curing salt as well and they will keep longer but they freeze nicely. Just let them thaw naturally and slice. Thanks for the question!

[@dcamp17]

Thanks

[@allendarr5102]

You don't use curing salt in your recipe?

[@BuQeyeBBQ]

Great question. So this recipe called for morton's blue bag...the name is escaping me, drawing. a blank. But at any rate I could never find it so I just used one serving pretty quickly and froze the rest. I have since found the blue bag on Amazon, but I mostly use Prague Powder #1 now (you will see it in later videos). I have learned a lot since this video...by no means an expert even now, but I have definitely learned a lot more. Thanks for the comment/question!

[@allendarr5102]

@@BuQeyeBBQ okjust wondering, We have a Amish owned deli in our town and luckily they carry it. Great video.

[@dylancrosslin6496]

How long does this summer sausage last

[@BuQeyeBBQ]

any we aren’t using within 2-3 weeks we freeze in butcher paper, foil and zip locs. it is good thawed from the freezer for months. to answer your question I don’t know for sure beyond the above. I am going to do some with prague #2 which should give it good staying power in the fridge. Thanks for the comment!

[@nicklloyd9165]

I make smoked meatloaf often and I'm wondering... how is your recipe different than smoked meatloaf? Just trying to understand. Thanks

[@BuQeyeBBQ]

No eggs, no bread crumbs (or similar), mix and refrigerate for several days, cook for hours and hours. Just off the top of my head differences. Consistency in the end is nothing like meatloaf. Speaking of meatloaf, I smoked a great meatloaf recipe in a recent video, check it out. As far as summer sausage, try this one, you will see what makes it more a summer sausage than meatloaf.

[@SomeBuddy777]

​@@BuQeyeBBQGREAT INFO 👍 THANKS

[@rottdog7864]

I doubt those were teaspoon amounts.

[@oregonpatriot1570]

Looks kind of dry. _Was it?_ I know when I grind my hamburger meat, 25 to 30% fat is about right, anything less than 20% is always dry.

[@BuQeyeBBQ]

really don’t turn out dry at all. I do it the same way, pretty much every time. I may try a higher fat ratio just to see if there is a difference.

[@har3632]

No cure for this? Or is the salt a cure

[@BuQeyeBBQ]

You can use curing salt (Prague #1) along with Kosher salt. Just follow the curing salt instructions which are typically 1t/5lbs of meat. I never have but I may do so soon.

[@michaelpagels7520]

Note, please don’t replace the 5t of Kosher with Cure #1. 1t of cure #1 is plenty for 5lbs of meat. I’d do 1t cure #1 and 4t kosher salt.

[@BuQeyeBBQ]

@@michaelpagels7520 , totally misspoke. I’m doing another batch and corrected that. but need to change this reply above. thanks!

[@russf6572]

Dude! Get yourself a vertical stuffer from LEM. Under $180. Then order some fibrous casings from _'Butcher & Packer'_ at $0.80 each. I've got 8 pounds of summer sausage in the smoker right now, and I can't *IMAGINE* doing it the way you are. _You'll thank me later!_

[@BuQeyeBBQ]

on it!

[@BillCarter2k19]

You sure it's teaspoons? Looks like tablespoons to me.

[@BuQeyeBBQ]

While I don’t specifically remember from when I did it, the recipe is definitely teaspoons and we have eaten most of this batch and it was good, and not overseasoned. I just started another batch today, for a video, and I’m doing a couple things differently but the basic recipe is the same. I am 100% sure I used tsps today. Thanks for the question and for watching!

[@talsorsha]

Where can I get t hat knife?

[@BuQeyeBBQ]

thecavemanstyle.com/collections/caveman-series-1/products/meat-cutting-knife

[@alzaimar]

This is a low quality knife from china

[@jimkilgore6309]

@@alzaimar then don’t buy one.

[@TheWhitetailrancher]

I see you fell for those crappy knives too. Bummer. I received mine, made one cut, and threw them directly into the trash. Yes, i ordered the two knife "special". I'm sorry that you fell for the ad as well. But hey, So did I!

[@BuQeyeBBQ]

I like mine. Bought a 2nd one for the lake place. Inexpensive and is staying nice and sharp for me. To each their own.

[@AlCatrraz]

GARLIC SALT or GARLIC POWDER???

[@BuQeyeBBQ]

@@AlCatrraz Garlic salt. but look for later recipes…even ones that I stuff in a casing. I really worked on this recipe.

[@AlCatrraz]

@@BuQeyeBBQ THANX! You used GARLIC SALT & KOSHER SALT, that's why I asked... BEST!

[@robertlong4118]

Is there any cure #1 in it ?

[@BuQeyeBBQ]

@@robertlong4118 not in this batch but I have added it. when I don’t use it I just freeze it in small portions and thaw/use as needed.