Combine the 3 lbs. ground beef, 1½ cups water, 1½ tsp ground black pepper, 3 tbsp whole black peppercorns, 1 tsp chipotle or ancho chile powder, 1½ tbsp garlic powder, 1½ tbsp onion powder, 2 tbsp Morton Tender Quick and 1½ tbsp Sriracha in a large bowl. Mix thoroughly until the seasonings are evenly distributed.
Divide the mixture into 6 equal portions. Shape each portion into a compact sausage log and wrap tightly in plastic wrap or wax paper, pressing out any air pockets.
Refrigerate the wrapped sausage logs for at least 24 hours before cooking; longer is even better, with a max of 3 days.
Preheat the oven to 300°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack well with cooking spray.
Unwrap the sausage logs and place them on the prepared rack. Bake for 30 minutes, turn the logs, then bake for about 30 minutes more, or until the centers reach 160°F.
Remove from the oven and cool completely, then refrigerate.
To serve, slice the chilled sausage into rounds about 3/8 inches wide.
To freeze, wrap individual sausage logs in foil or plastic wrap and place them in a freezer bag.
