Ingredients:

  • 2 lbs ground beef (80/20)
  • 2 tsp salt
  • 1/2 tsp curing salt/Prague Powder #1
  • 2 tbsp brown sugar
  • 1 tbsp mustard seed
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
  • 2 tbsp liquid smoke

Instructions:

  1. In a large bowl, combine the ground beef with all seasonings and liquid smoke. Mix by hand or with a stand mixer on low for 3–5 minutes until the meat looks slightly sticky and tacky to the touch.
  2. Divide the meat into two equal portions and shape each into a log approximately 8 inches long.
  3. Wrap each log tightly in aluminum foil, twisting the ends like a candy wrapper to create a tight seal.
  4. Place the wrapped logs in the refrigerator for at least 12 hours to firm up the fats and proteins.
  5. Preheat oven to 225°F (107°C). Place the foil-wrapped logs on a baking sheet.
  6. Bake until the internal temperature reaches 160°F (71°C) as measured by a digital meat thermometer.
  7. Remove from oven and allow the sausages to cool completely inside the foil. Refrigerate for an additional 4 hours before unwrapping and slicing.