This recipe for Summer Sausage, by Nancy Mills, is from Nancy's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. ground beef 1 cup water 3/4 tsp. onion powder 3/4 tsp. garlic powder 1 1/2 tsp cracked black pepper 1 1/2 tsp. liquid smoke 5 tsp. Morton's tender quick salt 1 1/2 tsp mustard seed.
Mix together all ingredients. Divide into 4 equal rolls. Wrap each roll in foil shiny side out. Refrigerate 24 hours. Bring large kittle of water to boil. Place secrecy wrapped rolls in water, boil 1 hour. Cool and drain. Rewrap and refrigerate or freeze.
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