Summer Sausage

• 2 pounds Ground Chuck
• 1 cup Water
• 2 Tablespoons Morton's Tender Quick Salt (Do NOT Use Table Salt)
• 1- 1/2 Tablespoon Liquid Smoke Flavoring
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cracked Black Pepper

1. Mix all ingredients together very well.
2. Shape into 2 or 3 logs.
3. Wrap each log in plastic wrap, securing ends well.
4. Refrigerate overnight.
5. Unwrap each log, place on a wire rack, in a pan, and bake at 250 degrees F for 2-3 hours.
6. Notes: If you want, you can substitute pork sausage for part of the ground chuck.
7. I used approximately 1/4 pound of sausage.
8. I also added crushed red pepper to taste.

ground chuck, water, salt, liquid smoke, garlic, onion powder, mustard seeds, pepper

Taken from tastykitchen.com/recipes/main-courses/summer-sausage/ (may not work)