Camper’s Sausage

Yields1 Serving
 2 ½ kg Ground beef
 5 tsp Tender quick curing salt
 2 tsp Coarsely ground pepper
 2 tsp Garlic salt
 2 tsp Mustard salt
 1 tsp Hickory-smoked salt
1

These will keep for several days without refrigeration.

Mix together spices. Crumble meat and, with the hands, thoroughly mix in spices. Cover and refrigerate for 24 hours. Mix again and refrigerate another 24 hours. On the third day, shape into five rolls about 38 mm in diameter. Place 50 mm apart on a metal rack and bake at 150 degrees F (65 degrees C) for 8 hours, turning every 2 hours.

Ingredients

 2 ½ kg Ground beef
 5 tsp Tender quick curing salt
 2 tsp Coarsely ground pepper
 2 tsp Garlic salt
 2 tsp Mustard salt
 1 tsp Hickory-smoked salt

Directions

1

These will keep for several days without refrigeration.

Mix together spices. Crumble meat and, with the hands, thoroughly mix in spices. Cover and refrigerate for 24 hours. Mix again and refrigerate another 24 hours. On the third day, shape into five rolls about 38 mm in diameter. Place 50 mm apart on a metal rack and bake at 150 degrees F (65 degrees C) for 8 hours, turning every 2 hours.

Camper’s Sausage