Summer Sausage

2 lb ground beef (lean)
1 cup water
1/2 teaspoon course ground pepper
1/2 teaspoon minced garlic
1/2 teaspoon mustard seed
2 1/2/ tablespoon Nortons Quick Meat Cure
      (Internet search tells me this is actually MortonTender Quick Meat Cure)
1 1/2 teaspoon Liquid Smoke

1. Mix all ingredients well. Shape in rolls. Wrap in aluminum foil. Tie or twist ends to make a seal. Cool 24 hours.

2. Put in roaster pan and cover with water. Bring to a boil and boil 1 hour. Remove from water, prick or open ends and let juices drain. Return to refrigerator and cool another 24 hours. Wrap in wax paper or Saran (plastic) wrap. May be frozen.