Summer Sausage

1. 1

   Sprinkle dry ingredients over meat.

2. 2

   Put liquid smoke into the water, then mix all ingredients.

3. 3

   Shape into 3-inch rolls.

4. 4

   Wrap in Saran Wrap and refrigerate 24 hours.

5. 5

   Lay in pan and bake at 300u00b0 for 45 minutes.

No nutritional information available.

No additional tips available.