Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1/2 cup ice-cold water
  • 1 tbsp curing salt
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp mustard seed
  • 1 tsp smoked paprika
  • 1 tbsp liquid smoke

Instructions:

  1. Combine the ground beef and ice cold water in a large bowl. Add the curing salt, brown sugar, garlic powder, mustard seed, smoked paprika, and liquid smoke.
  2. Mix vigorously by hand or a mixer on low for 3-5 minutes. Continue until the mixture becomes tacky and sticks to your hand. Note: This is the most important step for the final texture.
  3. Divide the meat into two equal portions.
  4. Place each portion on a large piece of plastic wrap and roll them into tight, uniform logs, about 2 inches in diameter.
  5. Twist the ends of the plastic wrap tightly to compress the meat. Ensure there are no air pockets inside the wrap.
  6. Place the wrapped rolls in the refrigerator for 24 hours. Note: This allows the curing salt to penetrate and develop the color.
  7. Preheat your oven to 275°F (135°C).
  8. Unwrap the rolls and place them on a rimmed baking sheet.
  9. Bake for 2 hours, or until a meat thermometer reaches 160°F (71°C).
  10. Transfer the rolls to a wire rack and cool to room temperature.
  11. Refrigerate for another 4 hours before slicing.