Homemade Summer Sausage - cooking recipe

Ingredients

5 lb. lean ground beef
1/4 c. meat cure (Horaney's Tender Quick meat cure)
2 1/2 Tbsp. crushed red pepper
2 1/2 Tbsp. mustard seed
1 1/2 Tbsp. garlic powder
2 1/2 Tbsp. liquid smoke

Preparation

Combine all and mix well.
Chill 8 hours or overnight in refrigerator.
Shape meat into 5 logs.
Individually wrap each in cheesecloth and tie the ends.
Place on rack in shallow baking pan.
Bake at 200\u00b0 for 6 hours.
Chill logs 8 hours or overnight. Keep refrigerated.