Summer Sausage - cooking recipe

Ingredients

5 lb. hamburger or ground deer
3 to 4 Tbsp. Morton Tender Quick salt
2 1/2 Tbsp. mustard seed
2 1/2 tsp. liquid smoke
1 c. water

Preparation

Mix all ingredients together.
Cover and refrigerate for 2 days.
Stir and mix each day.
On 3rd day make 4 rolls.
Cover with foil with shiny side in.
Punch holes in foil.
Bake at 325\u00b0 for 2 hours.