2 1/2 lbs. hamburger
1/8 tsp. garlic salt (or garlic powder)
1/4 tsp. salt
1/4 tsp. onion salt (or onion powder)
1/4 tsp. pepper
1 tbsp. liquid smoke
3 tbsp. meat curing salt
1 c. water

Dissolve all dry ingredients in the liquids. Pour over meat and mix well. Make three long rolls of meat. Wrap in foil. Refrigerate 24 hours. Put foil wrapped rolls in a kettle and cover with cold water. Bring to a boil. Simmer for 1 hour. Remove from foil and cool. When cool, wrap in plastic wrap and refrigerate.