Summer Sausage - cooking recipe

Ingredients

2 lb. lean hamburg
1 c. water
2 tsp. liquid smoke
1/4 tsp. garlic powder
1 tsp. mustard seed
1/2 tsp. pepper
1/2 tsp. onion powder
3 level Tbsp. Morton Tender Quick salt (must be level measurements)

Preparation

Add liquid smoke to water and mix well with hamburg before adding dry ingredients.
Mix well.
Shape into 2 or 3 rolls and put each in foil, shiny side towards meat.
Refrigerate 24 hours. Before baking, punch holes in bottom of each roll.
Put on rack so grease may drain while baking.
Bake at 325\u00b0 for 1 1/2 hours.