Homemade Summer Sausage Aka Salami

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

• Ready In: 1 hr 40 mins
• Yields: 4 rolls

Ingredients

• 2  lbs ground beef
• 1  cup water
• 1⁄2 teaspoon liquid smoke
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon coarse black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon mustard seeds
• 2  tablespoons quick curing salt (Mortons Tender Quick salt)

Directions

1. Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
2. I use an ice cream bucket and place a lid on top.
3. Refrigerate for 24 hours.
4. Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
5. Wrap in aluminum foil with shiny side towards meat.
6. Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
7. Bake at 325 degrees for 1 1/2 hours.
8. Remove foil and rewrap in plastic wrap.
9. Ready to use or freeze.