Summer Sausage - cooking recipe

Ingredients

5 lb. ground chuck
1 Tbsp. liquid smoke
5 tsp. Mortons Tender Quick Salt
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. red or black pepper

Preparation

Mix all ingredients in a large bowl.
(I use a Tupperware mix and fix bowl.)
Refrigerate in a tightly cover bowl.
Mix each day for 3 days.
On fourth day shape into 5 rolls, place on a broiler pan and bake at 175\u00b0 for 8 hours.
Great for cheese trays, and as good if not better than store bought.