Summer Sausage - cooking recipe

Ingredients

5 lb. ground beef (medium lean)
5 rounded tsp. Tender Quick curing salt
4 tsp. black pepper
3 tsp. garlic salt
4 1/2 tsp. mustard seed (or to taste)
1/2 tsp. red pepper
7 tsp. liquid smoke

Preparation

Mix well.
Place in large bowl with lid and refrigerate.
Each day mix well and knead for 3 days.
On fourth day make into 3 or 4 rolls.
Bake on broiler pan for 8 hours at 180\u00b0.
Turn every hour. Can be frozen or used as needed.
As a variation, we use 2 1/2 pounds hamburger and 2 1/2 pounds deer burger.