Summer Sausage
A recipe from the Sneaky Kitchen
5 lb. lean ground beef
2-1/2 tsp mustard seed
2-1/2 tsp cracked black pepper
3 TBSP Morton Quick Salt (not regular salt)
2 1/2 tsp garlic salt
1/2 tsp (or more) liquid smoke

Mix all ingredients in lg. glass or pottery bowl with a tight cover.  Refrigerate for 3 days; take out & mixing thoroughly each day.

At the end of the 3rd day, shape into 5 tightly packed rolls. Place rolls on broiler pan so any fat can drip down into bottom & bake in center of the oven at 175 to 200 F. for 8 hrs., or overnight.

After rolls have cooled, wrap in plastic wrap, then foil. Refrigerate or freeze.  To keep for more than a week, they should be frozen.