Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/4 cup ice-cold water
  • 1 tsp curing salt
  • 2 tbsp liquid smoke
  • 2 tbsp whole mustard seeds
  • 1 tbsp kosher salt
  • 1 tsp coarse ground black pepper
  • 1 tsp ground coriander seed
  • 1/2 tsp ground allspice
  • 1 tsp garlic powder
  • 1 tbsp brown sugar

Instructions:

  1. Pour the ground beef and ice cold water into a large bowl. Add the curing salt, liquid smoke, mustard seeds, and all remaining dry seasonings.
  2. Mix the meat vigorously by hand for 3–5 minutes until the meat becomes tacky and sticky to create the bind that prevents crumbling.
  3. Divide the mixture into two equal portions. Shape each into a tight log about 5cm (2 inches) in diameter.
  4. Wrap each log tightly in plastic wrap or stuff into beef casings. Twist the ends securely to remove all air pockets.
  5. Place the logs in the refrigerator for 12 to 24 hours until the meat feels firm and the color sets.
  6. Preheat your oven to 160°C (325°F). Place the logs on a baking sheet lined with foil.
  7. Bake for 180 minutes. Cook until the internal temperature reaches 71°C (160°F).
  8. Remove from the oven and let the logs cool completely on the pan.
  9. Chill the finished sausages in the fridge for 4 hours before slicing to ensure the texture is preserved.