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• Ingredients
• 2# ground pork
• 2 Tbsp. mustard seed
• 1-1/2 Tbsp. Kosher salt
• 1/2 tsp. celery salt
• 1/2 Tbsp. garlic powder
• 1/2 Tbsp. onion powder
• 1 Tbsp. smoked paprika
• 1/2 tsp. pink curing salt (Prague Powder #1)
• 1 tsp. ground black pepper
• Dash pepper flakes

Mix all ingredients together thoroughly. Split the mixture in half and form each half into about a 1-inch log. Pack it as tightly has possible. Roll each log in parchment paper and twist the ends. Refrigerate for 24 hours. Unwrap the sausage rolls and gently place them into a parchment-lined baking pan. Place on smoker at 225 degrees F until a thermometer reads 160 degrees F. Mine took about 5 hours, but it was a cool day and the smoker was stuffed with other things, too. Remove and let cool.

NOTES: I smoke quite a number of things in disposable aluminum baking dishes and/or parchment paper. I did not try this on the racks, only in the pan for easy clean-up. I used to make summer sausage many, MANY years ago in my oven before I had a smoker. Back in the day, I used game meat, like moose or caribou. Now I have a lot of ground pork, so pork it is. This turned out quite beautiful and really tasty. I made up my own recipe, but many thanks to Rosemarie’s Kitchen for reminding me that summer sausage can be easily made at home. I do not think that the curing salt is absolutely necessary. Please, please do not confuse it with Himalayan Pink Salt. It is not the same. If you do use curing salt, remember to err with less, rather than more.