3 lb. lean ground beef
2 tbsp. liquid smoke
1/4 tsp. garlic salt
1 tsp. mustard seed
3 tbsp. meat curing salt
1 c. water
1/8 tsp. ground black pepper
1/2 tsp. onion salt

1. In large bowl mix all ingredients thoroughly.

2. Shape with hands into 2 rolls. Place each on a sheet of heavy duty aluminum foil, shiny side out and refrigerate 24 hours.

3. Next day, punch holes in ends of roll with fork.

4. Place rolls (still wrapped) on baking pan and bake in preheated 325 degree oven for 1 hour and 15 minutes.

5. Cool. Unwrap. Roll in fresh foil or plastic wrap. Refrigerate or freeze. Serve in slices or cut in thick slices, then cube. Can be served with tiny pickled onions. Makes 2 sausages.