Snacky Sausage - Smokehouse Products Little Chief Operating Instructions Manual

Snacky Sausage

(Dr. R.J. Hochhalter)
5 lbs. medium grade ground
beef
5 rounded tsp. Morton
Tender Quick Salt
2 ½ tsp. mustard seed
3 tsp. coarse ground pepper
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
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Mix all ingredients in large bowl, cover and refrigerate.
Next day, mix thoroughly again and refrigerate. Let set all of
the next day (refrigerated). On the fourth day, form into 5
rolls. Place in smoker and smoke for 12 hours, suing your
choice of "Chips 'n Chunks" – about 5 pans.
This sausage forms its own casings.
A note of warning – use only Tender Quick Salt and as
specified; do not reduce the amount or proportion. However,
the amounts of spices may be varied to suit your taste.