Party Sausage

• 3 tablespoons curing salt (such as Morton's, NOT coarse or pickling salt)
• 2 tablespoons liquid smoke
• 1 tablespoon mustard seeds
• 2 teaspoons onion salt
• 1 teaspoon garlic salt
• 12 cup water
• 6 lbs lean ground beef

1. Measure first 5 spices into large bowl.
2. Mix.
3. Add water.
4. Stir well.
5. Mix in half the meat first, then add and mix in second half.
6. Shape into 5 rolls, about 2 inches in diameter.
7. Roll snugly in foil.
8. Refrigerate for 24 hours.
9. Poke holes on top and bottom of foil.
10. Arrange on broiler pan or tray.
11. Cook in 300F oven for 2 hours.
12. Cool.
13. Wrap in freezer-weight foil and freeze for up to 6 months.
14. Makes about 4 1/2 pounds.
15. Company's Coming.

curing salt, liquid smoke, mustard seeds, onion salt, garlic salt, water, lean ground beef

Taken from www.food.com/recipe/party-sausage-131252 (may not work)