Ingredients
60
60 servings
- •5 pounds ground beef
- •0.25 cup mustard seed
- •3 tablespoons garlic powder
- •5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
- •1 tablespoon red pepper flakes
- •1 tablespoon salt
- •1 teaspoon cayenne pepper
- •0.5 teaspoon hickory-flavored liquid smoke
Instructions
- Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
- On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
- Shape the mixture into five logs; place logs onto the wire rack.
- Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.
Nutritional Facts
Per 60 servings
- Calories: 123
- Carbohydrate: 1g
- Fat: 10g
- Fiber: 0g
- Protein: 7g
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