Summer Sausage

3 lb. ground beef
2 tbl. Morton's Tender-quick salt
1 tsp. Garlic salt
2 tbl. Liquid Smoke
1 tsp. Onion powder
2 tbl. Mustard seed
2 tsp. Seasoned salt
1 cup water.
Mix all ingredients thoroughly.
Make 4-5 rolls. Wrap each in foil or saran wrap.
Refrigerate 24 hours. Unwrap and bake on broiler pan 1 hour at 350 degrees.
Cool. Rewrap.
Refrigerate 24 hours before serving.
May be double wrapped in freezer foil, placed in zip bags and frozen, if desired.

Breakfast Sausage

2 lb. Ground beef or pork or combination
1 cup water
1 ½ tsp. Liquid Smoke
½ tsp. Onion powder
¼ tsp. Garlic salt
1-2 tsp. Sage, optional, OR
1-3 1 tsp. Maple flavoring, optional
2 ½ tsp. Morton's Tender-quick salt.

Mix all ingredients thoroughly.
Shape into rolls. Wrap in foil or saran wrap.
Refrigerate 24 hours. Unwrap.
Bake on broiler pan at 350 degrees for 45 minutes to an hour, or slice and fry in skillet.
May be double wrapped in freezer foil, placed in zip bags and frozen, if desired.

Salami

2 tbls. Morton's Tender-quick salt
2 ½ tsp. Coarse-ground black pepper
1 tsp. Liquid Smoke
2 ½ tsp. Sage
5 lb. Ground beef

Mix all dry ingredients thoroughly and sprinkle over meat. Mix thoroughly.
Refrigeratore for 24 hours.
Knead again and shape into rolls 1 ½ inches in diameter, or desired size.
Bake on broiler pan (to let fat drain off) at 150 degrees for 8 hours.
Double wrap in freezer foil and then place in zip lock bags to freeze for later use, or serve immediately.