Article: Take the lid or plastic wrap off the bowl. Remove the chilled meat and give it a good stir. Place it on a clean surface. Divide the meat into 4 pieces that are roughly the same size.  You can eyeball it – the sausage portions don’t have to be exactly the same size. You may want to wear gloves for this part. If you don’t, be sure to wash your hands thoroughly after handling the raw meat. Work with 1 piece of meat at a time; set the other 3 portions aside. Shape the meat into a ball, then roll it back and forth under your hands until a log shape forms. Stop rolling when the log is between 1.5 in (3.8 cm) to 2 in (5.1 cm) thick.  Do the same thing for the other 3 beef portions. You will end up with 4 summer sausage logs. Each one weighs approximately 1⁄2 lb (0.23 kg). Tear off a sheet of aluminum foil that’s about the size of a large pizza box. Place the foil sheet flat on the counter with the shiny side up. Place 1 beef log in the middle of the sheet. Wrap the foil securely around the log. Be sure to tuck in the foil on both short ends of the log so that it's completely enclosed. Do the same thing for the other 3 logs. Starting at one end of the log, use a toothpick to punch small holes in the foil in a straight line down to the opposite end. Space the holes 1 in (2.5 cm) to 2 in (5.1 cm) apart. Repeat the same process for the other 3 aluminum-wrapped logs. You only need to puncture a single line of holes, from end to end, for each sausage log.

What is a summary?
Remove the meat from the fridge and divide it into 4 equal portions. Roll each beef portion into a log 1.5 in (3.8 cm) to 2 in (5.1 cm) thick. Wrap each beef log individually in aluminum foil. Use a toothpick to punch small holes down the side of each log.