Summer Sausage - cooking recipe

Ingredients

5 lb. lean ground meat (beef, turkey, etc.)
5 rounded tsp. Morton quick cure tenderizing salt
1 tsp. hickory smoked salt
2 1/2 tsp. garlic salt
2 1/2 tsp. mustard salt
2 1/2 tsp. crushed red pepper (optional)

Preparation

Mix well.
Cover in casserole dish.
Let cure in refrigerator for 3 days.
When ready to bake, divide into 3 equal long, tubular rolls.
Place on rack in baking casserole pan.
Cover for up to 8 hours to prevent drying.
Bake at 150\u00b0 for 12 hours.
Turn over after 6 hours.
When done, let cool and wrap in foil.
Keep in refrigerator.
Slice when ready to serve.