I finally got my Mom's recipe for a summer sausage that I've been wanting for over 20 years. It was given to her by a friend of my grandfather's in Kansas City. 4# hamburger 4 tbsp Morton's Tenderquick 4 tsp mustard seed 1 1/2 tsp pepper 3 tbsp brown sugar 1 tsp minced garlic 1 tbsp Liquid Smoke Mix thoroughly, cover, refrigerate overnight (or up to 2 days, blending everyday). Divide into 4 loaves. Wrap in nylon net or cheescloth. Tie ends. Place on rack (broiler pan). Bake 4 hours at 225F. I'm going to try a couple things. I split the meat in half. Added 1/2 tbsp liquid smoke to one and left the other one without. Will smoke the non-liquid smoke and bake the other one as indicated. I do have a question here. The 4 tbsp tenderquick seems a little slim for 4#. I've never done any curing before so it may be just fine. I remember having this as a kid and it was maybe a little less firm than say a genoa salami. I'm also wondering if one could add a little pork to this. Anybody make sausages mixing beef and pork? Q-View upcoming.