Hamburger Summer Sausage - cooking recipe

Ingredients

5 lb. hamburger
5 rounded tsp. Morton Tender Quick salt
2 1/2 tsp. mustard seed
2 1/2 tsp. black pepper
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt

Preparation

Mix well, cover and refrigerate.
Take out once a day and mix well for 3 days.
The fourth day form into rolls and lay on broiler pan rack.
Bake for 12 hours at 140\u00b0 to 150\u00b0, turning once during baking.
Hamburger works better than ground round, as you need the fat.