2 lb. hamburger
1 c. water
1/4 tsp. garlic powder
1 tsp. mustard seed
2 tsp. liquid smoke
1/2 tsp. pepper
1/2 tsp. onion powder
3 tbsp. tender quick Morton salt

Mix liquid smoke with water, then add meat. Mix well. Add all other ingredients. Shape into 3 rolls. Roll in foil each separately shiny side towards meat. Refrigerate 24 hours.

Punch holes in bottom of foil and place rolls on rack. Bake 1 1/2 hours at 350 degrees.