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Summer Sausage


  • 2 pounds lean ground beef
  • 2 tablespoons Tender Quick (Morton's curing salt)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1 cup water
  • 2 tablespoons Liquid Smoke
  • 1/4 teaspoon garlic salt
  • 1 teaspoon whole black pepper


  1. Mix thoroughly by hand and shape into 3 rolls.
  2. Chill for at least 24 hours.
  3. Bake at 250 degrees F for 2 hours on rack in broiler.

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