Mix the Ingredients: In a large mixing bowl, combine the ground hamburger with the liquid smoke, Tender Quick, pepper, garlic, and mustard seeds. Use your hands to mix thoroughly, just as you would when making meatloaf. Mixing by hand ensures that all the seasonings are evenly distributed and the texture is consistent throughout.
Refrigerate: Cover the bowl tightly with plastic wrap and refrigerate for 24 hours. This resting period allows the flavors to meld and gives the Tender Quick time to cure the meat, creating that signature summer sausage flavor and color.
Knead and Shape: After 24 hours, remove the mixture from the refrigerator and knead it again briefly to redistribute the seasonings and remove any air pockets. Divide the meat into four equal portions and shape each into a tight log about 14 inches long and 2 inches thick. Be sure to form each log firmly — any cracks or loose areas can cause splitting during baking.
Prepare for Baking: Place the logs on a cookie sheet with 1–2-inch sides to catch any drippings. If you have a wire rack that fits inside your pan, you can set the logs on top of it to allow the fat to drain away evenly while baking, but this step is optional.
Bake: Preheat your oven to 300°F (150°C). Bake the sausage logs for 3 hours, turning them once halfway through the cooking time for even browning. The kitchen will fill with the mouthwatering aroma of smoky, seasoned meat as they bake to perfection.
Cool and Wrap: Once baked, remove the logs from the oven and let them cool slightly. Wrap each log first in wax paper and then tightly in aluminum foil. This double wrapping helps preserve moisture and prevents freezer burn if you plan to store them long-term.
Chill and Serve: Refrigerate the wrapped logs until they are thoroughly chilled — several hours or overnight is ideal. Chilling allows the sausage to firm up, making it easier to slice thinly. Slice and serve cold or at room temperature with cheese, crackers, and mustard for a classic, satisfying snack.
