Summer Sausage

2 pounds lean ground beef
2 tablespoons Tender Quick® (Morton's curing salt)
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1 cup water
2 tablespoons Liquid Smoke
1/4 teaspoon garlic salt
1 teaspoon whole black pepper

Mix thoroughly by hand and shape into 3 rolls. Chill at least 24 hours.

Bake at 250 degrees F for 2 hours on rack in broiler.

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