Summer Sausage 16 Recipe

  • 3 pounds ground beef
  • 1/2 teaspoon pepper
  • 1/2 teaspoon mustard seed
  • 3 tablespoons Quick Tender Cure salt
  • 1 cup water
  • 2 teaspoons liquid smoke
  • 1/4 teaspoon garlic salt
Mix all ingredients well with hands. Shape in rolls (3 or 4) and wrap in aluminum foil, shiny side in. Leave in refrigerator for 24 hours. Poke holes in foil. Bake in pans with racks at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes. Can be frozen after baking.

Note - Alternate method for cooking the summer sausage. Do not poke holes in foil. Put in a big pan. Cover with water and bring to a boil (slow boil). Boil for 1 hour. Pour off the water, open the foil and drain. Re-wrap in new foil and freeze.

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