2 lb. ground beef
1 c. water
3 tbsp. Tenderquick
1/4 tsp. mustard seed or dry mustard
1/2 tsp. garlic salt
1 tsp. liquid smoke
1/2 to 1 tsp. peppercorns

Mix well. Separate into 3 sections. Roll and wrap in tin foil twice. Refrigerate 24 hours then boil for 1 hour in the foil. After rolls are cool, remove foil and wrap in plastic. Keep in refrigerator.