Homemade Summer Sausage

5 lb ground hamburger (no lean burger) beef or venison

5 T liquid smoke (found near barbecue sauce)

5 T morton salt tender quick (found in dark blue bag in spice aisle)

2 T coarse ground pepper

2 T minced garlic

2 T mustard seeds

In a large bowl, mix all ingredients with your hands like making meatloaf.  Cover and refrigerate for 24 hours. Take out and knead one more time then make four 14 x 2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for three hours. Take out and wrap in wax paper with aluminum foil around that.  Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.