Summer Sausage

• 5 lb. ground beef or half lean sausage and half ground beef (I use 3 lb. beef and 2 lb. sausage)
• 3 tsp. garlic salt
• 5 tsp. Morton Tender Quick
• 3 tsp. whole mustard seed
• 4 tsp. cracked black pepper
• 2 tsp. hickory smoke salt
• 1 tsp. salt
• 1 tsp. liquid smoke

1. Mix all ingredients, except liquid smoke.
2. Mix by hand.
3. Then pour liquid smoke over top and continue mixing.
4. Place in tight, large container in refrigerator.
5. Each day for 4 days, mix by hand.
6. Return to refrigerator.
7. On the 5th day, shape into 3 rolls about 9 inches long and as big around as bottom of a Coke bottle. Place on broiler rack so juice can drip down into pan.
8. Bake at 140u0b0 for 4 hours.
9. Then turn all rolls over and bake 4 more hours.
10. Serve cold.
11. This is not good hot or warm.
12. Freezes well.

ground beef, garlic salt, morton tender quick, whole mustard seed, cracked black pepper, hickory smoke salt, salt, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348393 (may not work)