In a large mixing bowl, thoroughly combine ground beef with mustard seed, curing salt, garlic powder, liquid smoke, and black pepper using your hands to ensure even distribution. Shape the seasoned meat into two uniform logs. Wrap each log tightly in aluminum foil, ensuring the shiny side is pressed against the meat, and place in the refrigerator to chill for 24 hours.

Preheat your oven to 325°F (165°C).

Pierce the bottom of each foil-wrapped log several times with a toothpick to create ventilation holes. Arrange the logs on a broiler rack and pour approximately 1/2 inch of water into the bottom of the broiler pan beneath the rack.

Bake for 90 minutes, then remove from the oven and allow the sausages to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill until fully set, about 12 hours. Once chilled, unwrap and serve as desired.