July  2, 2014
Author Notes

my grandma's easy recipe to use up extra ground beef or venison. —Jen S

  • Prep time 24 hours
  • Cook time 1 hour
  • Serves 16 servings
  • 2 pounds Ground Beef
  • 3/4 cup Water
  • 1/2 teaspoon Garlic Powder
  • 2 tablespoons Curing Salt 2 tablespoons - sugar-based curing mixture (such as Morton® Tender Quick)
  • 1 tablespoon Liquid Smoke Flavoring
  • 1 tablespoon Mustard Seed
In This Recipe
  1. In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing salt, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours. Preheat the oven to 350 degrees F. Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

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