An untitled recipe for some sort of ball of meat or roll. I am calling it meatballs for lack of a better name. Morton’s Tender Quick is a curing agent, not a meat tenderizer, generally used to cure meats such as salami and corned beef. I’m not really sure what these may really be!
UPDATE: Thanks to site readers for pointing out this is probably a summer sausage or homemade salami recipe.
5 pounds ground hamburger
5 heaping teaspoons Morton Tender Quick
2 1/2 tsp mustard seed
1 tsp hickory smoked salt
2 1/2 tsp coarse ground pepper
2 1/2 Tbs garlic salt
Mix and refrigerate 3 days. Mix each day. 4th day make into rolls. Bake on broiler rack 200 – 2 hours, 150 – 7/8 hours