Beef Stick Sausage

An old Schmidt family recipe that I love.

Buy the cheapest hambuger mean for the extra fat

For each lb of meat add:

1/2 tsp each whole mustard seed, coarse ground black pepper or peppercorns, garlic salt
1 rounded tsp Morton's Tender Quick Salt
3 drops of liquid smoke (1 tsp per 5lb meat)

In a large bowl thoroughly mix the meat and seasonings until well blended.

Cover tightly - refrigerate 3 days
On the 3rd day, take meat out and knead well for 10 minutes. Retrun to refrigerator covered.

4th day knead again and shape into long rolls, 3 inches in diameter. Wrap tightly in plastic wrap. Refrigerate overnight.

5th day, remove wrap, put rolls on broiler pan and bake for 8 hours at 150 (I cook at lowest temp, meat is done when thermostat reads well done. That is about 4-5 hours)

Cool

Wrap in plastic wrap and store in refrigerator.

Keeps well for 2-3 weeks. Longer storage in freezer.

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