Ingredients
15
15 servings
- •4 pounds ground beef
- •1 pound spicy pork sausage
- •2.5 teaspoons mustard seed
- •2.5 teaspoons liquid smoke flavoring
- •1 tablespoon Worcestershire sauce
- •1 tablespoon garlic powder
- •5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
- •1 tablespoon cracked black pepper
- •1 tablespoon caraway seed
- •2 teaspoons cayenne pepper
- •2 teaspoons paprika
- •2 teaspoons chili powder
- •2 teaspoons red pepper flakes
Instructions
- In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
- For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
- Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.
Nutritional Facts
Per 15 servings
- Calories: 310
- Carbohydrate: 2g
- Fat: 22g
- Fiber: 1g
- Protein: 25g
- Sugar: 0g
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