Summer Sausage - cooking recipe

Ingredients

2 lb. hamburger
1 c. water
1 1/2 tsp. Tones liquid smoke
1 tsp. garlic powder
1 Tbsp. mustard seed
1/2 tsp. onion powder
3 Tbsp. Morton Tender Quick meat cure

Preparation

Mix together real good and roll into 2 to 3 rolls. Wrap in aluminum foil with shiny side toward meat. Refrigerate for 24 hours. Punch holes in bottom of rolls with fork. Place on rack in baking pan. Bake at 325\u00b0 for 1 1/2 hours.