Summer Sausage
Source: Pops
2 lbs. ground beef (80/20 is ok)
1 C. water
2 T. tender quick
1 1/2 tsp liquid smoke
1/2 C. packed dark brown sugar
1/2 tsp. onion salt
1/2 tsp. garlic powder
peppercorns to taste
Make into 2 inch rolls and bake at 300 for 1 1/2 hours. Turn halfway through cooking. Helps to have a drip pan under the sausage.
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