Smoked Summer Sausage - cooking recipe

Ingredients

5 lb. lean ground chuck
5 tsp. rounded Morton Tender Quick curing salt
2 1/2 tsp. mustard seed
1/4 tsp. ground chili pepper
2 1/2 tsp. coarse black pepper
2 1/2 tsp. garlic salt

Preparation

Mix all of the ingredients and refrigerate for three days, mixing every day.
On the fourth day, form into rolls (1 1/2 to 2 inches in diameter).
Preheat smoker to 140\u00b0 to 150\u00b0.
Place sausage rolls on racks.
Keep this temperature for 2 hours.
Serve with sweet and spicy mustard.