Summer Sausage

• 5 lbs lean hamburger
• 2 12 teaspoons mustard seeds
• 1 12 teaspoons garlic salt
• 1 teaspoon hickory smoke salt
• 1 teaspoon liquid smoke
• 4 12 tablespoons Morton Tender Quick salt
• 2 12 teaspoons cracked black pepper

1. Mix , cover and refrigerate 3 days; mix well each day.
2. On third day form meat mixture into 4 logs, 10-12 inches long.
3. Put on broiler pan (so fat will drain off) and bake in 150 degree oven for 8 hours.
4. Turn once after 4 hours.
5. Wrap in foil and freeze until ready to serve.

lean hamburger, mustard seeds, garlic salt, hickory smoke salt, liquid smoke, salt, cracked black pepper

Taken from www.food.com/recipe/summer-sausage-405989 (may not work)