Homemade Summer Sausage

Ingredients

• 5 lb lean ground beef
• 14 c meat cure Horaneys Tender Quick meat cure
• 2 12 Tbsp crushed red pepper
• 2 12 Tbsp mustard seed
• 1 12 Tbsp garlic powder
• 2 12 Tbsp liquid smoke

Directions

1. Combine all and mix well
2. Chill 8 hours or overnight in refrigerator
3. Shape meat into 5 logs
4. Individually wrap each in cheesecloth and tie the ends
5. Place on rack in shallow baking pan
6. Bake at 200 for 6 hours
7. Chill logs 8 hours or overnight Keep refrigerated