Homemade Summer Sausage and Pepperoni Recipes
Summer sausage and pepperoni just like from the store, no pork, can use all ground beef or 1/2 beef and 1/2 venison. Less fat and no preseveitives. Great way to use up some of the ground venison.
Things You'll Need for summer sausage;
2- pounds ground beef
or 1 pound beef and 1 pound venison
1- teaspoon ground black pepper
1- teaspoon whole mustard seed
1-teaspoon celery seed
1- teaspoon garlic powder
2- teaspoons liquid hickory smoke
2- rounded teaspoons Morton's Quick Curing Salt
Day 1-In large bowl, mix all well.
Cover and keep in refrigerator.
For the next 3 days mix all well.
Cover and return to refrigerator.
5th day evenly divide sausage mix and form into logs, place on pan with rack.
Cook in oven at 150 degrees for 8 to 9 hours. Cool. Ready to eat or freeze.
Store in refrigerator for up to 3 weeks or store in freezer for up to 4 months.
Things You'll Need to make pepperoni;
1 pound lean ground beef or 1/2 ground beef and 1/2 venison
1-1/2 level teaspoons Morton's Tender Quick Salt
1 teaspoon liquid smoke
1/2 teaspoon fresh ground pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, sightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine all ingredients, mixing very well, until well blended.
Shape into slender rolls about 1-1/2 inch in diameter.
Wrap in plastic wrap or foil.
Refrigerate overnight to cure. Unwrap rolls and place on broiler pan with rack.
Bake at 325 degrees for 50 to 60 minutes, or until a meat thermometer inserted in center of roll reads 160 degrees.
Store wrapped in refrigerator, to use in 3 to 5 days or freeze for later use.
Tip; pepperoni won't be red because no coloring is added. If you want it to be more red add coloring, just 1 or 2 drops will do.
Buy Morton's curing salt on line.MortonÂ®Salt - when it rains it poursÂ®