Summer Sausage - cooking recipe

Ingredients

2 lb. hamburger
1 c. water
2 tsp. liquid smoke
1 1/8 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. mustard seed
3 Tbsp. Morton quick curing salt
1 tsp. seasoned pepper

Preparation

Mix together thoroughly and put in 2 long rolls; wrap tightly in foil, with shiny side toward meat. Refrigerate 24 to 30 hours. Punch holes with fork in bottom only. Place on rack, with pan under. Bake at 350\u00b0 for 1 1/4 hours. Lay on foil to cool.