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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 4 lb. hamburger or venison
- 1 lb. sausage
- 4 Tbsp. Morton Tender Quick salt
- 2 1/2 tsp. coarse black pepper
- 2 1/2 tsp. garlic salt (or powder)
- 2 1/2 tsp. mustard seed
- 2 1/2 tsp. liquid smoke
Method
- Knead together every day for 3 days.
- Keep refrigerated.
- On the fourth day, knead once again, then roll into 6 loaves about 2 inches in diameter.
- Place on racks over drip pans.
- Bake at 225° for about 5 hours.
- Cool completely and wrap well; freeze.