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 Morton Tender 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.