hamburger sausage

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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.

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Ingredients [?]

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

Instructions

  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.