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LOCATION: Recipes >> Preserving Meats >> Summer Sausage 01

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Summer Sausage

5 pounds ground beef (not extra lean, it doesn't work)
5 teaspoons Morton's tender quick salt (curing calt)
3-1/2 teaspoons mustard seed
2-1/2 teaspoons coarse ground black pepper
1/2 teaspoon garlic salt
2 teaspoons hickory smoke salt
1 teaspoon Accent (optional)

Mix together by hand with 1 cup water. Refrigerate 24 hours, mixing
2 times during this time Form into 5 rolls 2-2/1 - 3-inches in
diameter (the length of your broiler pan) Grease pan lightly. Bake
at 200 degrees for 4-5 hours, or until meat thermometer reads
160-170 degrees. Wrap in foil, put in plastic bags for freezer
storage. Take out an hour before serving.

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