Homemade Summer Sausage Aka Salami - cooking recipe

Ingredients

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Preparation

Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
I use an ice cream bucket and place a lid on top.
Refrigerate for 24 hours.
Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
Wrap in aluminum foil with shiny side towards meat.
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
Bake at 325 degrees for 1 1/2 hours.
Remove foil and rewrap in plastic wrap.
Ready to use or freeze.