"Cheater" Summer Sausage

Got this recipe from foodwishes.com (surprise!) and used the same ingredients/amounts, but altered the cooking method.  
 
While I mixed up the 2 lbs of 85/15 ground chuck, I lit Mr. Egg with a half-load of Rockwood, left over from the last cook.  Shoulda been clear smoke from the get-go, right?  We rarely get fog here in the arid mtns of Utard, but Today was the Day!  You can't judge a ready fire in these conditions:
 

 
Error Correction here, I didn't use exactly the ingredients required; I coulda swore I had pink curing salt in the cupboard, but it was Buckboard Bacon Cure™; it was pale yellow, and I had used it to make Canadian Bacon.  I used that instead (was only 1/4 tsp for 2 lbs of meat, hopefully I won't die).  
 
You have to mix 2 lbs of burger with all the spices, and not gently as with burgers.  I had pulled it out of the frig and immediately started mixing, with my hands.  By the time I got 1/4 tsp of Magic Pink/Yellow salt perfectly distributed in 2 lbs of meat, my hands were hurting, bad.  Hopefully someone from the Suascutapalooza team can tell me if kneading room-temp beef is okay for sausage, when the fat melts and blends in more tightly; I don't know.  
 
Once mixed, the beef is rolled into a perfectly-circular log, about 4" in diameter, in butcher paper (the size of a cow's bung, in which normal Summer Sausage is made (detail included for @SGH ).  Chill for 24 hours, then cook.  
 
Here's where I made my first mod.  Chef John then unwrapped it, painted it with a Liquid Smoke mixture, then rewrapped, wrapped it again in foil, and baked it in the oven.  I chose instead to take the paper off, and grill indirect on Mr. Fog Egg:
 

 
Cooked at 275 until the phallic phood reached 150.  I then re-wrapped in heavy foil, twisting the ends to make it tight, and got my 2-lb Reynolds Aluminum Phattie Blunt:
 

 
(note to Self: schedule Decadent Doobie Denver Tour immediately after retirement (ie next week) )
 
Next part of the recipe was the hardest; I had to leave this thing, tightly wrapped, in the frig for two days.  Tonight I got to unwrap it, slice it in half, cover in cracked black pepper, and return to the frig uncovered for 24 more hours:
 

 
As you can see, my "perfectly-circular log" technique needs some work.  
 
Of course I cut a couple thin slices to sample first.  It didn't taste exactly like Summer Sausage, but it was delicious, in a different way.  The mustard seeds were definitely "crunchy", but the celery bits were completely absorbed, so that was good.  
 
A bit of work, but I'll probably be making this again.  Thanks for looking!