3 lb. lean ground beef
1 1/2 tsp. peppercorns, crushed
1 1/2 tsp. mustard seed
1 1/2 tsp. garlic salt
3 tsp. tender-quick curing salt
1 1/2 tsp. liquid smoke

Combine all ingredients in large bowl. Mix with hands until well combined. Cover tightly and refrigerate 24 hours. Divide meat mixture into thirds; form each into a smooth roll about 12 inches long. Arrange the 3 rolls on microwave- safe meat rack. Cover with paper towels.

Microwave (low - 30%) 20 minutes. Rearrange and turn rolls. Microwave (low - 30%) 20 to 25 minutes or until meat is set (140 degrees). Cool. Wrap tightly and refrigerate or freeze. Cut into 1/4-inch slices for serving.

With full power, microwave 5 minutes and let stand 10 minutes. Turn and rearrange sausages. Repeat twice (15 minutes total microwave time.)