2 lb. lean ground beef
2 tbsp. Morton's Tender cure salt
1/2 tsp. garlic salt
2 tbsp. liquid smoke
1/2 tsp. onion salt
1 tsp. coarse ground pepper
1 c. cold water
2 tbsp. mustard seed (optional)

Mix all ingredients well. Shape into 2 firm rolls. Wrap tightly in Saran Wrap and put in refrigerator overnight.

Next day, wrap again in Saran Wrap and tie ends securely, so there will be no leakage. Boil in kettle of water; enough to cover rolls, for 1 hour. Cool slightly, make a hole in cover to let juice out. When completely, cool, rewrap and can be eaten next day.