| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Sausages | |
INGREDIENTS
| 5 | lb | Ground Beef |
| 5 | tb | Mortons Tender Quick Curing |
| Salt | ||
| 2 1/2 | tb | Garlic powder or fresh |
| Garlic | ||
| 2 | tb | Coarse ground black pepper |
| 1 | tb | Smoked hickory salt or |
| Liquid Smoke |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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