2 lbs. ground beef
1 c. water
1/2 tsp. garlic powder
2 tbsp. liquid smoke
Pepper
3 tbsp. Morton Tender Quick salt
1/4 tsp. onion powder
1/2 tsp. whole mustard seed
2 tbsp. peppercorns or 1 tbsp. coarse

Mix thoroughly and lay on foil. Shape into rolls 10x2 1/2. Wrap in foil, shiny side out. Refrigerate 24 hours or longer. Punch holes in bottom of foil (4 or 5). Lay on rack with water in bottom of pan. Bake at 325 degrees for 90 minutes. Omit peppers for bologna. Add garlic, if desired.