Summer Sausage - cooking recipe

Ingredients

2 lb. ground chuck
1 c. water
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. coarse ground black pepper
1 tsp. peppercorn
2 tsp. liquid smoke
2 Tbsp. Morton Tender Quick

Preparation

Mix together.
Divide into 3 parts.
Roll in foil (shiny side up).
Tap each end on hard surface to make firm.
Place in icebox for 24 hours.
Punch holes in bottom of foil before placing on rack in baking pan.
Bake at 350\u00b0 for 1 1/2 hours.