Homemade Summer Sausage - cooking recipe

Ingredients

2 lb. hamburger or ground venison
1 1/2 tsp. liquid smoke
3 Tbsp. cure salt or Morton Tender
1/4 tsp. garlic powder
1 c. water
1/8 tsp. onion powder
1/8 tsp. mustard seed
2 tsp. sugar

Preparation

In a large bowl, mix all ingredients well (use hands if necessary).
Roll into 2 to 3 rolls as firmly as possible.
Place on aluminum foil; put shiny side next to meat.
Wrap so seam side is up. Allow to stand in the refrigerator for 24 hours.
Punch holes in bottom of rolls.
Place on rack in pan and bake at 325\u00b0 for 1 1/2 hours.
Chill before slicing.
Very good!