Summer Sausage
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A american take on summer sausage, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 lb. lean hamburger
- 3 Tbsp. Morton Tender Quick cure salt
- 1/8 tsp. garlic salt
- 1/8 tsp. onion salt
- 2 tsp. mustard seed
- 1 c. water
- 1 tsp. liquid smoke
Method
Mix all ingredients together well with hands, then leave in bowl and refrigerate 24 hours.
Make into 2-inch rolls and about 6 to 8 inches long.
Wrap in foil, shiny side turned toward the meat. Slit bottom of foil in two places.
Put on rack or cookie sheet and bake at 300° for 1 hour.
Chill in refrigerator.
Slice when ready to use.
Nice for snacks.
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