Summer Sausage

Mom’s recipe for summer sausage:

2 lb. lean ground beef
2 Tbs. Tender Quick Salt
1 tsp. liquid smoke
1 cup cold water
1/2 tsp. garlic salt
1/4 tsp. onion salt
1/4 tsp. pepper

Mix ingredients well with hands. Shape into roll about 3 to 3 1/2 inches around ( or 3 rolls each 6 in long) (I make 3 rolls, it’s a little easier to handle). Wrap rolls into foil, sealing all edges well so juices will not leak out during baking. Refrigerate overnight. Bake in shallow pan or on cookie sheet for 1 1/2 hours at 350 degrees. After baking, open one end of foil and drain off juices. Re-wrap in foil and place in refrigerator when cool. Let set for several days before using. This sausage roll can be sliced very thin and used for snacks, sandwiches, or appetizers. It will keep for weeks (never did here) in the refrigerator or can be frozen.

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