Summer Sausage

Jodie Pelfrey, Bernice High

  • 5 lb ground beef
  • 2 1/2 tsp garlic salt
  • 2 1/2 tap coarse pepper
  • 5 Tbsp Tender-Quick® salt
  • 2 1/2 tsp dry mustard
  • 1 tsp black hickory smoke salt

Mix well and refrigerate. Take out once each day for 3 days and mix well. On fourth day, form into rolls and bake at 140° on broiler pan for 10 hours. One batch makes 6 rolls.

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