Beef Stick (Summer Sausage)

2 pounds lean hamburger (ground chuck)

1 tsp. cracked pepper

2 tbs Morton Tenderquick (DO NOT SUBSTITUTE)

¼ tsp. onion powder

½ tsp. garlic powder

1 ½ tsp. liquid smoke

1 cup water

1 tbs mustard seed

Mix all ingredients well

Refrigerate 12 – 24 hour

Shape into log

Bake on a rack 1 hour and 15 minute at 300 degrees. Turn once during baking. Cool, wrap in foil and refrigerate or freeze

Hint: The fresher the spices the stronger the flavor. If spices are not as fresh you could heap the amounts.

Morton’s Tenderquick is a meat preservative and can be difficult to find. Ask your grocer or check with a farm supply store such or search online for a supplier.