2 lbs. ground beef or ground venison
1/2 tsp. pepper
3 tbsp. Tender Quick salt
1/2 tsp. garlic powder
2 tsp. liquid smoke
1/2 tsp. onion powder
1 c. water
1 to 2 tsp. mustard seed (to taste)

In a large bowl combine all ingredients and form into 2 logs. Wrap each log with aluminum foil - shiny side out. Refrigerate for 24 hours. Before baking poke log full of holes. Place logs in pan (to catch drippings). Bake in a 350 degree oven for 1 hour and 15 minutes. Cool, unwrap and check for pieces of foil in poke holes. Wrap in plastic or place in plastic bag When ready to serve cut into slices.

Only Tender Quick salt can be used - do not try to use regular table salt.