Summer Sausage
  • 5 lbs ground beef *
  • 5 teas Morton's Tender Quick salt
  • 2-1/2 teas garlic salt
  • 1 teas hickory smoked salt
  • 2-1/2 teas black pepper
  • 2-1/2 teas whole mustard seed
  • * Lean ground beef is not recommended for this recipe as it does not have enough fat to give it the speckled appearance.
  1. Combine all the ingredients and mix thoroughly.
  2. Refrigerate in a covered dish and continue to mix once a day for three days.
  3. On the fourth day, pack into rolls 2-1/2 inches in diameter and place on a jelly roll pan.
  4. Bake, covered, in a 150 degree oven for 8-10 hours, turning every 3-4 hours.
  5. Cool and wrap tightly into foil.
  6. Keep in the refrigerator.
Recipe by Cooking With Mama at