Summer Smoked Sausage

Ingredients
5 lbs hamburger
5 tsp (rounded) curing salt (see note below)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
3 tsp coarse ground black pepper
2 1/2 tsp whole mustard seed

Mix all ingredients thoroughly, cover and refrigerate.

Next day, mix thoroughly again and refrigerate. Let set all of the next day (refrigerated). On the fourth day, form into five rolls. Place in smoker and smoke for 4-8 hours, or more. This sausage will form its own casings.

Wrap in foil and refrigerate up to three weeks or freeze up to six months.

NOTE! Use only tender quick or prepared curing salt. Regular salt does not have the flavors, taste or nitrates added for the quick cure and binding of meat required to make this recipe successful. You can purchase prepared curing salts at the grocery store.