DAD'S SUMMER SAUSAGE

By scratch cook

Ingredients

• 10 pounds ground beef
• 3 pounds pepper bacon
• 6 tablespoons tender quick
• 6 tablespoons mustard seed
• 6 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 3/4 cup water

Preparation

Step 1

run bacon through meat grinder. if you don't have a meat grinder, chill bacon until very hard and chop fine. combine all ingredients and mix thoroughly. refrigerate for 3 days, mixing daily. stuff raw sausage into casings and place in smoker at 140* for 2 hours. increase to 160* and continue smoking for 3 hours. increase to 180* and continue smoking until sausage is 155* inside.