July 2, 2014

Author Notes: my grandma's recipe....an easy recipe to use up extra ground beef or venison.Jen Smallwood

Serves: 16 servings
Prep time: 24 hrs
Cook time: 1 hrs


  • 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


  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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Sandwich|American|Beef|Mustard|Sausage|Ground Beef|Appetizer

Reviews (3) Questions (0)

3 Reviews

Timko March 30, 2018
Stay away from Morton's tender quick! I have been using Prauge Powder for over 15 years and the ratio is 1 tsp to 10 lbs of meat.
Author Comment
Jen S. April 28, 2017
Because its a sugar based mixture - (use Morton Quick Tender
Ben C. April 28, 2017
2 tbs of cure for 2lbs meat is way too much. Why do you even need cure when you bake at 350 degrees?