Smoked Summer Sausage
["5 lb. lean ground chuck", "5 tsp. rounded Morton Tender Quick curing salt", "2 1/2 tsp. mustard seed", "1/4 tsp. ground chili pepper", "2 1/2 tsp. coarse black pepper", "2 1/2 tsp. garlic salt"]
["Mix all of the ingredients and refrigerate for three days, mixing every day.", "On the fourth day, form into rolls (1 1/2 to 2 inches in diameter).", "Preheat smoker to 140\u00b0 to 150\u00b0.", "Place sausage rolls on racks.", "Keep this temperature for 2 hours.", "Serve with sweet and spicy mustard."]
["lean ground chuck", "curing salt", "ground chili pepper", "coarse black pepper", "garlic salt"]