Chef John's Summer Sausage

Recipe View Bruise the celery with a mortar and pestle to release its juices. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, smoked paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined. (5 minutes)

Recipe View Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours. (10 minutes + 24 hours refrigeration)

Recipe View Preheat the oven to 275 degrees F (135 degrees C). (15 minutes)

Recipe View Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions. (5 minutes)

Recipe View Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out. (2 minutes)

Recipe View Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours. (1.5 hours)

Recipe View Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight. (30 minutes cooling + 8 hours refrigeration)

Recipe View Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours. (5 minutes + 24 hours refrigeration)