Mom's Summer Sausage

• 5 lbs ground beef
• 5 teaspoons Morton Tender Quick salt, Rounded
• 2 12 teaspoons mustard seeds
• 2 12 teaspoons fresh coarse ground black pepper
• 2 12 teaspoons garlic salt
• 1 teaspoon hickory smoke salt

1. Mix all ingredients well.
2. Cover and refrigerate.
3. Mix well once a day for 3 days.
4. On day 4 form into rolls approximately 12 inches long.
5. Bake 9 hours at 150 degrees.

ground beef, salt, mustard seeds, fresh coarse ground black pepper, garlic salt, hickory smoke salt

Taken from www.food.com/recipe/moms-summer-sausage-469601 (may not work)