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Mix all ingredients in large glass or pottery bowl with tight lid Refrigerate for 3 days, taking out and mixing thoroughly each day.
At the end of the third day shape into 5 tightly packed rolls. I use plastic wrap to roll the meat in, to get it nice and tight. Remove the plastic wrap before cooking.
*If you want a taste similar to pastrami, roll the rolls in coarsely ground black pepper to coat them on the outsides.
Place rolls on broiler pan so any fat can drip down into bottom.
Place broiler pan on the center rack of your oven and bake at 175 to 200 degrees for 8 hours. (overnight).
You can use this sausage in place of the peperoni in my
SALAD FOR TWO recipe also!
You can also make this with 4# of ground venison and 1# of ground pork shoulder in place of the ground beef, and it's even tastier!
Or use ground elk, bison, wild hog, bear, etc. Whatever red meat your resident hunter brings home!
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