Beef Stick - cooking recipe

Ingredients

5 lb. ground meat *
2 1/2 tsp. garlic salt
2 1/2 tsp. whole mustard seed
2 tsp. hickory smoke salt
5 tsp. rounded Morton Tender Quick salt
2 1/2 tsp. coarse ground pepper

Preparation

Mix spices together and mix gradually with meat, using hands. Refrigerate until next day.
Second day, mix again and refrigerate. On third day, shape into rolls like salami.
Put on broiler rack in broiler pan on bottom rack in oven and bake 8 hours at 140\u00b0.
Turn every 2 hours.
Age 3 days.
Can be frozen.
Should be frozen if want to keep because it can spoil.