Ingredients:

  • 3 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup ice-cold water
  • 1 tsp curing salt (Prague Powder #1)
  • 2 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp mustard seed
  • 1 tsp ground black pepper
  • 1 tsp liquid smoke

Instructions:

  1. Combine the ground beef and ice-cold water in a large bowl. Mix by hand or with a stand mixer on low speed until the water is fully absorbed.
  2. Slowly fold in the curing salt and all seasonings, mixing vigorously for 3–5 minutes until the meat feels tacky and sticks together.
  3. Divide the mixture into 2 or 3 equal portions and form them into cylindrical logs roughly 3 inches in diameter.
  4. Wrap each log tightly in foil or parchment paper, twisting the ends like a candy wrapper to compress the meat and prevent air pockets.
  5. Preheat oven to 225°F (107°C). Place wrapped logs on a baking sheet and roast until the internal temperature reaches exactly 155°F (68°C), approximately 2 hours.
  6. Remove from oven and let cool completely at room temperature. Refrigerate for at least 12 hours before slicing to allow the texture to firm up.