3 lb. ground chuck
2 tsp. liquid smoke
1/4 tsp. garlic salt
1 tsp. mustard seed
1 c. water
1/8 tsp. black pepper
1/2 tsp. onion salt
3 tbsp. of meat curing salt

Mix all above together in large bowl thoroughly. Shape into two rolls and place on a sheet of aluminum foil, (shiny side out) and wrap it up tightly, refrigerate 24 hours. Next day, punch holes in ends of rolls with fork.

Place rolls still wrapped upon cookie sheet or pan. Bake at 325 degrees for 1 1/4 hours. Let cool, unwrap and rewrap in new foil.