Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 tsp curing salt
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp coarse black pepper
  • 1 tsp mustard seed
  • 1 tsp liquid smoke
  • 1/2 tsp salt

Instructions:

  1. In a large bowl, combine the ground beef with the curing salt, brown sugar, garlic powder, pepper, mustard seed, and liquid smoke.
  2. Mix thoroughly by hand until the meat becomes tacky and well-integrated.
  3. Divide the mixture into two equal portions and roll each into a tight log approximately 6-8 inches long.
  4. Wrap each log tightly in plastic wrap or foil, twisting the ends to eliminate air pockets.
  5. Place the wrapped logs in the refrigerator for at least 24 hours to allow the cure to stabilize and flavors to marry.
  6. Preheat oven to 225°F (107°C).
  7. Place the wrapped sausages on a rimmed baking sheet.
  8. Place a second pan filled with boiling water on the rack below the sausages to create a humid environment.
  9. Bake for 5 to 6 hours until the internal temperature is reached.