Beef Summer Sausage

• Gluten free
• Paleo

• Meat

  • 4 lb Ground beef, lean

• Condiments

  • 2 tbsp Liquid smoke

• Baking & Spices

  • 2 tsp Course black pepper
  • 1 tsp Garlic salt
  • 1/4 cup Morton's tender quick curing salt

Found on littledairyontheprairie.com

Description

Ingredients

• 4 lbs. lean ground beef
• ¼ c. Mortons Tender Quick Curing Salt
• 2 TBSP. Liquid Smoke
• 2 tsp. course black pepper
• 1 tsp. garlic salt

Directions

• Mix ground beef and Mortons Tender Quick Curing Salt. Refrigerate overnight.
• The next day add liquid smoke, black pepper and garlic salt. Mix together.
• Shape into 4 equally sized logs.
• Set on broiler pan. Bake at 225 degrees for 4 hours.
• Cool. Refrigerate or freeze. Slice and serve with cheese and crackers.
• NOTE: I use heaping amounts of pepper and garlic. And a little extra liquid smoke. I like it a little spicy!