Summer Sausage - cooking recipe

Ingredients

4 lb. hamburger or venison
1 lb. sausage
4 Tbsp. Morton Tender Quick salt
2 1/2 tsp. coarse black pepper
2 1/2 tsp. garlic salt (or powder)
2 1/2 tsp. mustard seed
2 1/2 tsp. liquid smoke

Preparation

Knead together every day for 3 days.
Keep refrigerated.
On the fourth day, knead once again, then roll into 6 loaves about 2 inches in diameter.
Place on racks over drip pans.
Bake at 225\u00b0 for about 5 hours.
Cool completely and wrap well; freeze.