Yield: 4 Sausages
|5 pounds||Ground Beef|
|5 tablespoons||Mortons Tender Quick Curing|
|2½ tablespoon||Garlic powder or fresh|
|2 tablespoons||Coarse ground black pepper|
|1 tablespoon||Smoked hickory salt or|
|\N \N||Liquid Smoke|
Mix spices together and add to meat. Mix well. Refrigerate 24 hours.
2nd day--Mix again and refrigerate another 24 hours. 3rd day--Mix again and divide into 4 sections. Shape each section into rolls 8 to 10 inches long. Wrap in nylon net and tie at each end. Place on oven rack and bake at 150 degrees for 8 hours. Place shallow pan underneath to catch drippings.