2 lbs. hamburger
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 tbsp. plus 1 tsp. curing salt
1 tbsp. liquid smoke
1 c. water
1/2 tsp. pepper

Mix all ingredients and form into 3 or 4 rolls. Wrap in several thicknessess of Saran Wrap. Extend 5 inches on ends. Tie in knot. Cool 24 hours in refrigerator. After 24 hours put in pan with enough water to cover and simmer 1 hour. Unwrap and cool on rack. Rewrap and cool in refrigerator. Slice and serve. Can be frozen.