Beef "sausage" stick

This is a Christmas favorite for our family.

BEEF STICK (SAUSAGE)
5 lbs hamburger
3 tsp garlic salt
4 ½ tsp pepper (cracked)
4 ½ tsp mustard seed
5 tsp tender quick salt
2 tsp liquid smoke

1. Put in plastic, 2 gallon, ziplock bags.
2. Knead everyday in bag.
3. On 3rd kneading day, bake @ 150 for 8 hours. Turn at 4 hours.
4. While baking, meat should be placed on rack and sheet.

Store in ziplock or foil or you can freeze it.

It makes 3 – large, 4 – medium, 5 – small

For pictures click here.