2 lbs. lean ground beef (do not get extra lean, as beef stick will be too dry)
4 tsp. Morton's tender quick cure salt
1/4 tsp. garlic powder
2 tsp. mustard seed
1/4 tsp. onion powder
1 c. water
1 tsp. liquid smoke

Mix all ingredients together well with hands; then leave in bowl and refrigerate for 24 hours. Divide into 3 parts; form in rolls. Wrap in foil, shiny side toward meat. Slit bottom of foil (or punch with tines of fork) in several place. Put on rack of broiler pan or similar rack arrangement (this will allow grease to drain from roll as it bakes). Bake it at 300 degrees for 1 hour and 15 minutes. When cool, rewrap in clean foil or Saran wrap and refrigerate or freeze. Serve with crackers.