Summer Sausage - cooking recipe

Ingredients

2 lb. ground beef or chuck
1/2 tsp. pepper
1/2 tsp. mustard seed
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 Tbsp. Morton Tender Quick
1 Tbsp. liquid smoke

Preparation

Mix together all ingredients.
Shape into 6 to 8-inch rolls, 1 1/2-inches in diameter.
Cover with foil and refrigerate for 24 hours.
Unwrap and cook at 300\u00b0 for 1 hour.