Smoked Reaper Summer Sausage
Smoked Reaper Summer Sausage is a bold, spicy homemade beef sausage made without casings and smoked at 250°F. Ground beef is seasoned with mustard seed, Morton Tender Quick and Blazing Star Reaper Rub, formed into two logs and refrigerated for 24 hours before smoking.
This updated version uses less Tender Quick and more Reaper Rub than my original recipe. An additional coating of Reaper Rub on the outside delivers even more flavor and a noticeable spicy finish.
📋 Quick Recipe Card
| Prep Time | Refrigeration | Cook Time | Yield | Difficulty |
|---|---|---|---|---|
| 15 minutes | 24 hours | About 2½ hours | Two 1-pound logs | Easy |
Equipment
- Smoker
- Large mixing bowl
- Plastic wrap or covered container
- Instant-read meat thermometer
- Sharp slicing knife
🛒 Ingredients
- 2 pounds ground beef
- 1 tablespoon Morton Tender Quick
- 1 tablespoon mustard seed
- 3 tablespoons Blazing Star Reaper Rub and Seasoning
- Additional Reaper Rub for coating the outside
Important: Morton Tender Quick is a specific curing mixture. Do not replace it with regular salt, Prague powder or another curing product using the same measurement.
🔥 Step-by-Step Instructions
-
Combine the ingredients
Place the ground beef in a large mixing bowl. Add the Morton Tender Quick, mustard seed and 3 tablespoons of Reaper Rub. -
Mix thoroughly
Mix until the seasonings and curing mixture are evenly distributed throughout the meat. -
Form the logs
Divide the mixture into two equal 1-pound portions. Form each portion into a tight, evenly shaped log. -
Refrigerate
Cover the logs and refrigerate for 24 hours to allow the cure and seasonings to distribute throughout the meat. -
Preheat the smoker
Preheat your smoker to 250°F. -
Add the exterior seasoning
Remove the logs from the refrigerator and coat the outside of each one with an additional layer of Reaper Rub. -
Smoke
Place the logs directly on the smoker grates. Smoke at 250°F for approximately 2½ hours, or until the center reaches an internal temperature of 160°F. -
Rest and slice
Remove the sausage from the smoker and let it rest before slicing. For cleaner, thinner slices, refrigerate it after cooling.
💡 Pro Tips
- Make the logs as uniform as possible so they cook evenly.
- Use internal temperature, not cooking time alone, to determine when the sausage is finished.
- Apply the exterior Reaper Rub lightly or generously depending on your preferred heat level.
- Chilling the finished sausage makes it easier to cut into clean snack-size slices.
- Serve it with cheese, crackers and mustard for an easy appetizer board.
Frequently Asked Questions
Is this smoked summer sausage shelf stable?
No. This is a refrigerated homemade summer sausage and should not be treated as a shelf-stable product. Refrigerate it promptly after it has cooled.
Why does the mixture refrigerate for 24 hours?
The refrigeration period gives the Tender Quick and seasonings time to distribute throughout the meat while the flavors develop.
How spicy is the finished summer sausage?
The Reaper Rub provides noticeable heat, but it also delivers savory flavor. The additional exterior coating creates the strongest heat, so that coating can be adjusted to your preference.
Can I cook this in an oven?
Yes. Place the logs on a rack over a lined baking sheet and cook at 250°F until the center reaches 160°F. Cooking time can vary, so always verify the internal temperature.
Why is mustard seed included if it is not mentioned in the video?
The updated video accidentally omitted the mustard seed from the narration. The correct recipe includes 1 tablespoon of mustard seed.
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