2 lbs. lean ground beef
2 tbsp. curing salt (get from meat locker)
1/2 tsp. garlic salt
1/2 tsp. onion salt
1 c. water
1 tsp. whole mustard seed
1 tsp. whole allspice
7-8 drops liquid smoke

Mix all ingredients. Shape into 2 firm rolls. Wrap about 6 times with plastic wrap. Tie ends with twisters, not rubber bans. Set in refrigerator overnight. Place in boiling water; do not let water boil down. Add more water as needed. Boil 1 1/2 hours without covering.