2 pounds of lean hamburger 1/4 teaspoon of onion powder 1 1/2 teaspoon of Liquid Smoke 1 tablespoon of mustard seed 2 tablespoons of Tender Quik Salt 1/2 teaspoon of garlic powder 1 cup of water
Mix well. Roll into 3 or 4 sticks about a half-dollar in diameter. Wrap in foil. Refrigerate for 24 hours. Unwrap. Bake at 300ºF. for one hour. Serve with Ritz crackers spread with Dijon mustard. The rolls may be frozen.
