Beef Summer Sausage
Based on a recipe from Little Dairy on the Prairie
95/5 ground beef
the leanest you can find, preferably
Morton's Tender Quick
smoked black pepper
or use regular black pepper and add a bit more Liquid Smoke
Place the meat into a bowl and add the Tender Quick. Mix well. Cover and refrigerate overnight.
The next day, start by preheating your oven to 225 F.
Add the Liquid Smoke, pepper and garlic salt to the meat and mix very well.
Divide the meat into two equally-sized halves and form into logs.
Transfer to a baking sheet and bake for 4 hours.
Remove and let cool completely before slicing thin and serving with sliced cheeses and crackers.