2 lbs. ground beef
1 c. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. liquid smoke
1/4 tsp. mustard powder
3 tbsp. tender quick salt
1 tsp. ground peppercorn

Mix well and roll in a 12-inch long roll or in 2 (6-inch) rolls. Wrap in foil with the shiny side out. Refrigerate 24 hours. Poke holes in foil. Bake on rack over water for 1 1/2 hours at 325 degrees. (A little less time and not so hot makes bologna less firm.)