2 lbs. ground beef
1 c. water
1 1/2 tsp. liquid smoke
1/8 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. mustard seed
3 tbsp. curing salt
1 tbsp. sugar

Roll in 2 or 3 inch roll. Wrap in tin foil (shiny side toward meat). Refrigerate for 24 hours. Punch a very few holes in top. Place on rack in pan. Bake at 325 degrees for 1 1/2 hours.