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Homemade Summer Sausage

Source of Recipe

by Millie, from Aunt Margaret's kitchen (EDC)


List of Ingredients

5 pounds hamburger
5 tsp. Morton Tender Quick meat cure
2½ tbsp. mustard seed
2½ tsp. garlic salt
2 tbsp. peppercorns, whole or cracked



Recipe

Combine all ingredients and mix well. Place in large covered bowl or 2-gallon ziploc bag and refrigerate.

Once a day for the next 2 days: Mix well & return to refrigerator.

On the 4th day, divide evenly and shape into 4 rolls about 2½ inches thick - no casings required. Bake at 150° for eight (8) hours. If oven doesn't go as low as 150°, I had to use 170° and it was fine.

Slice & serve with crackers, etc.; also good in sandwiches. Rolls may be frozen.