| Summer Sausage
2 pounds of lean hamburger
1/4 teaspoon of onion powder
1 1/2 teaspoon of Liquid Smoke
1 tablespoon of mustard seed
2 tablespoons of Tender Quik Salt
1/2 teaspoon of garlic powder
1 cup of water
Mix well. Roll into 3 or 4 sticks about a half-dollar in diameter. Wrap in foil. Refrigerate for 24 hours. Unwrap. Bake at 300ºF. for one hour. Serve with Ritz crackers spread with Dijon mustard. The rolls may be frozen.
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