Spicy Beef Log

Name: Spicy Beef Log
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 pound ground beef, about 20% fat; 1/4 teaspoon curing salt; 1 teaspoon table salt; 1/2 teaspoon mustard seed; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/2 teaspoon sweet Hungarian paprika; 1/2 teaspoon chili powder; 1/2 teaspoon red pepper flakes; 1/2 teaspoon liquid smoke flavoring (optional); 1/2 teaspoon Worcestershire sauce

By Geri 2018-08-12 recipe 1 Comment

In my quest for more grab and go foods, I remembered a beef log I used to make. I thought it was a bit bland and the cooking time was rather long. I modified the recipe to be a spicy beef log and found updated cooking instructions that are much faster for a modern lifestyle. I also made this a smaller recipe. Most recipes online are for 5 pounds of meat and more. Way too much for a small family.

Be sure to allow the 3 days of mixing the meat. This allows time for the curing salt to cure the meat. It also ensures that your seasoning is well blended throughout the meat and gives the sausage a much nicer texture.

Shaped raw beef logs are a little less than 2 inches diameter by about 6 inches long.

Spicy Beef Log

Persons

Serving Size

1 ounce

Cook Time

1 hour, 15 minutes

Total Time

1 hour, 15 minutes

Ingredients

1 pound ground beef, about 20% fat
1/4 teaspoon curing salt
1 teaspoon table salt
1/2 teaspoon mustard seed
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon liquid smoke flavoring (optional)
1/2 teaspoon Worcestershire sauce

Instructions

Check your package of curing salt and determine what the manufacturer says to use. The curing salt I use says 1 teaspoon for 5 pounds, so this recipe is using 1/4 teaspoon for one pound. Because it is such a small amount, I am also using table salt to season the meat. Adjust the curing salt and table salt amounts according to the instructions on the curing salt you are using.
Mix all the dry spices together (this is just to keep from getting clumps). Put the meat and all seasoning in a bowl. Mix and knead for 2-5 minutes. Cover and refrigerate overnight.
The next day, mix and knead the meat for 2-5 minutes, then return to the fridge.
The next day, mix and knead the meat for 2-5 minutes, then return to the fridge.
The next day, preheat the oven to 250 F.
Mix and knead the meat, and shape it into 2 logs about 2 inches in diameter and 6 inches long each. Wrap each log in foil then poke a few times with a fork to make small holes in the foil.
Put the logs on a broiler pan (to catch the fat as it cooks out). Cook for 1 hour and 15 minutes. Check to be sure internal temperature is at least 155 F. If not, put the logs back in the oven for another 10 minutes and check again. Continue cooking 10 minutes at a time until the internal temperature is 155 F.
Remove logs from oven and let rest for 15 minutes. Remove the foil and put in a sealed container. Refrigerate and enjoy cold.
These spicy beef logs should last at least a week in the fridge due to the curing process. Some people vacuum pack them and say they last longer. You can also freeze the logs. Just thaw in the fridge when you want to eat them.

Amount Per Serving: 1 ounce
Calories
% Daily Value*
Total Fat 2.5		3.1%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 0		0
	Dietary Fiber 0	0
	Sugars
Protein 5