Tender quick/3 recipes

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!

This version of homemade Andouille pokr sausage features generous seasoning with paprika.

Homemade ground beef salami cured with tender quick salt, liquid smoke, mustard seed, and garlic. Shaped into logs, refrigerated 24 hours, then slow-baked in foil.