Summer Sausage - cooking recipe

Ingredients

5 lb. ground beef (chuck or round)
2 1/2 tsp. cracked pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 tsp. hickory smoke salt
5 tsp. Tender Quick salt (Morton)

Preparation

Mix all dry ingredients together well, then sprinkle over ground beef and mix well by hand.
Keep in refrigerator in a tight seal bowl.
Mix real well by hand once a day for 3 days.
On the 4th day, form into rolls and bake 5 hours at 200\u00b0.
Turn rolls after 2 1/2 hours.
Rolls should not be touching while baking. Store well wrapped in plastic Ziploc bags in refrigerator or deep freeze until ready to eat.
Best eaten as snacks (cold).