2 lbs. hamburger or venison
1/2 tsp. powder garlic
1/2 tsp. powder onion
1 tsp. allspice
1 tsp. mustard seed
2 tbsp. Morton's Quick cure salt
7 or 8 drops liquid smoke
2/3 c. water

Mix all together well. Take a 15 x 18 inch piece of aluminum foil divided in half. Divide meat in half and put on each piece of foil. Shape into roll (like for cookies). Wrap in foil and twist ends. Leave in refrigerator overnight or longer. Leave in foil and put in pan and cover with water, boil for 1 hour. Remove and poke holes with fork to drain out fat and water. Cool. Unwrap and eat.