Summer Sausage
6# ground beef
2 c cold water
6T Morton's Tenderquick salt
3T liquid smoke
4 tsp. garlic powder
2 tsp. onion powder
2T mustard seed
Mix well and form into six 1# loaves. Roll
tightly in foil , shiny side next to meat.
Refrigerate overnight (24 hours). Poke holes in
foil for drainage. Place on rack with deep pan
underneath for drippings. Bake at 300*, 2-2 1/2
hours. When cool, re-wrap in Glad wrap and
foil. Refrigerate or freeze.