2 lb. lean hamburger
1 c. water
2 tsp. liquid smoke
1/8 tsp. onion powder
1/8 tsp. garlic powder
2 tsp. mustard seed
2 tbsp. Morton tender quick curing salt

Mix well. Divide into 2 parts. Shape into loaves and wrap in aluminum foil with the shiny side next to the meat. Refrigerate 24 hours. Take out mix well again. Roll into small loaves. Wrap in aluminum foil and poke holes in foil. Place on rack on cookie sheet to catch the grease. Bake at 350 degrees for 1 1/2 hours. Wrap in new foil and refrigerate.