Chef John's Summer Sausage
Traditionally, summer sausage is made and cured in the winter so that it's ready to enjoy during the summer, but unless you have some sort of time machine, we're going to have to settle on this easy, and much faster, shortcut method. Despite only taking a few days, this comes really close to everybody's favorite gift-basket sausage and makes a great centerpiece to any charcuterie board.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
You can get freshly ground beef from your butcher.
The salt is best measured by weight, if you have a scale. Use 20 grams.
Use a probe thermometer if possible; it will ring an alarm as soon as the temperature is reached.
Feel free to spice this any way you want, but it will help if you include a pinch of pink curing salt (such as InstaCure™) #1).