Homemade Summer Sausage: 2# Ground chuck, 3 tsp liquid smoke, 3/4 tsp garlic POWDER, 1 c. water, 2 TBS Morton Tender Quick Salt. Mix all, shape into 2-2" rolls on saran wrap. Refrigerate 24 hours, Bake 300 deg for 1 1/2 hour on broiler pan. Turn frequently. Great hot, or freeze and then reheat. SO good! Does not resemble ground chuck when cured and cooked!