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Ingredients
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5 pounds ground beef
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¼ cup mustard seed
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3 tablespoons garlic powder
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5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
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1 tablespoon red pepper flakes
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1 tablespoon salt
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1 teaspoon cayenne pepper
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½ teaspoon hickory-flavored liquid smoke
Directions
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Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
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On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
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Shape the mixture into five logs; place logs onto the wire rack.
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Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.
Nutrition Facts (per serving)
123 | Calories |
10g | Fat |
1g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 60 | |
Calories 123 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 4g | 21% |
Cholesterol 32mg | 11% |
Sodium 317mg | 14% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Protein 7g | 13% |
Vitamin C 0mg | 0% |
Calcium 8mg | 1% |
Iron 1mg | 4% |
Potassium 100mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.