Summer Sausage - cooking recipe

Ingredients

2 lbs 98% lean ground beef (you can substitute venison for the beef YUM!)
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon liquid smoke
1 tablespoon yellow mustard seeds
1 tablespoon Morton Tender Quick salt
3/4 cup water

Preparation

Combine all ingredients.
Divide mixture into 3 equal parts and place each on a sheet of foil. Shape the mixture into logs (like salami) make them a litter bigger then a Ritz Cracker and roll up in the foil.
Refrigerate overnight or up to 24 hours.
Remove from foil, lay on wire rack on cookie sheet and bake at 350\u00b0F for one hour.
Place in plastic bag and refrigerate or freeze until ready to serve.