Camper’s Sausage
2 1/2 kg Ground beef
5 t Tender quick curing salt
2 t Coarsely ground pepper
2 t Garlic salt
2 t Mustard salt
1 t Hickory-smoked salt
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.
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