Ingredients:

  • 2 lbs ground beef (80/20)
  • 1 tsp Prague Powder #1
  • 2 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper

Instructions:

  1. In a large bowl, thoroughly mix the ground meat with the curing salt, kosher salt, and all spices. Knead the mixture by hand for 3–5 minutes until the meat becomes tacky and well-incorporated.
  2. Divide the mixture into four equal portions. Place each portion on a large piece of plastic wrap and roll into tight, uniform cylinders (logs).
  3. Twist the ends of the plastic wrap tightly to remove all air pockets, creating a pressurized skin.
  4. Place the logs in the refrigerator for 24 hours to allow the curing salt to penetrate.
  5. Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
  6. Carefully remove the plastic wrap from the chilled sausages and place them on the baking sheet.
  7. Bake for 2 hours, flipping once halfway through. Use an instant-read thermometer to ensure the internal center has reached 160°F (70°C).
  8. Allow the sausages to cool to room temperature on the pan.
  9. Wrap the cooled logs in parchment paper and refrigerate for at least 4 hours before slicing.