Hamburger Sausage

Here's a great recipe for crackers to use at Christmas. I've made this several ways, instead of just hamburger I've used a combination of ground deer and ground beef or ground moose and beef. You could probably use any combination of meat but I suggest adding a non-lean ground meat such as beef or pork because you don't want it to be too dry. I have cooked this on the second day and it's pretty much the same as the fourth day but you should let it sit for a minimum of 24 hours with at least one good mix during that time.

• Ready In: 8 hrs 20 mins
• Yields: 8 rolls

Ingredients

• 5  lbs ground beef (or 5 lbs ground meat combination-see note above)
• 4 -5  teaspoons  curing salt, rounded
• 5  tablespoons mustard seeds
• 2  teaspoons fresh coarse ground black pepper
• 1 1⁄2 teaspoons garlic powder or 2 1⁄2 teaspoons  garlic salt
• 1  tablespoon hickory smoke salt or 1  tablespoon liquid smoke

Directions

1. 1st day: Mix all ingredients into a large bowl and refrigerate.
2. 2nd day: Mix (Can be cooked on this day).
3. 3rd day: Mix.
4. 4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.