4 lbs. lean ground beef
2 tsp. liquid smoke
1/4 tsp. garlic powder
1/4 tsp. mustard seed
2 tsp. course black pepper
3 tbsp. curing salt (Morton's Tender Quick)
1 c. water

Mix well, refrigerate. Mix 2nd and 3rd day. Fourth day mix and shape into rolls. Bake at 150 degrees for 8 hours. Cool and refrigerate.