Super Simple Homemade Beef Sausage or Jerky

Why buy your favorite beef stick or jerky when you can make your own! This is a family favorite and can be adjusted to your taste. This little recipe will make your contribution to parties the best in taste! PLEASE - read the entire recipe before making!

2 pounds plus a handful of ground chuck (70/30)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
2 tablespoons Tender Quick Salt for Meat (no substitutions - do not use picking or kosher salt)
1 1/2 teaspoons liquid smoke (usually found in the BBQ sauce isle)
1/4 cup cold water
Waxed paper
FOR THE BRAVE: tablespoon crushed red pepper.

WELL MIX all ingredients together.

For Sausage Rolls: Shape into long rolls about 2" thick. Wrap tightly in wax paper and refrigerate for 24 hours.
PREHEAT oven to 300 degrees. Remove sausage from waxed paper.
Bake rolls on rack (we use cooling racks placed onto cookie sheet) or use broiler pan. Roll or turn the beef every 20 minutes for 1 hour.
Remove from oven, cool slightly and using paper towels, roll to get the excess fat off. Wrap in plastic wrap for storage.
For Ground Beef Jerky:
Flatten out a large handful with rolling pin between 2 pieces waxed paper to less than 1/4 inch, then roll in the waxed paper for easy storage overnight in refrigerator.
PREHEAT oven to 300 degrees. Unroll the flattened beef, carefully remove one side of the waxed paper and place directly onto rack or broiler pan .
Bake about 10 minutes on one side, then carefully flip over and bake another 5 to10 minutes. Adjust the cooking time on the thickness of the meat. It will become "leathery", don't let it dry out.

Once you make this recipe, you can experiment with other flavors and adjust the heat! We add about 1 tablespoon (yes! 1 tablespoon) fresh minced habarnero pepper and/or other hot pepper for truly WOW experience. We have also added more garlic powder, used a 6 pepper blend dried spice, fennel, anise and/or caraway seed, etc. - don't be afraid to taste as you make it and experiment with other dried spices, start with a little (1/2 teaspoon), taste, then add more.

We make about 30 to 50 pounds of this to suit everyone's taste, don't forget to label!

Just a couple things you may notice that may be of concern for you:
Yes, it is normal for the meat to change color, it is the salt and liquid smoke.
Yes, it turns reddish as it cooks.
We store this in the fridge, even though the meat is cured.
Enjoy! Let us know how you like it and pass it on!! If you have any questions, just ask.