Step 1

Cut the chuck roast into one inch strips

Step 2

Run the meat strips through a meat grinder

Step 3

Take the ground meat and run it through the grinder a second time.

Step 4

Add all of the other ingredients to the beef and mix well until a smooth paste forms.

Step 5

Place the meat paste in the refrigerator for at least 30 minutes.

Step 6

Stuff the sausage mix into large mahogany casings and tie close.

Step 7

Place the stuffed sausages into the refrigerator overnight so the meat can cure.

Step 8

Place the sausage in your oven or smoker at the lowest temperature setting available (180F-200F)

Step 9

Let the sausage cook until it reaches an internal temperature of 150F-155F.

Step 10

Transfer the cooked Summer Sausage to the refrigerator and allow to cool completely before slicing.