Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup ice-cold water
  • 2 tbsp kosher salt
  • 1 tsp Prague powder #1
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp ground coriander

Instructions:

  1. Combine the chilled ground beef and ice-cold water in a frozen mixing bowl. Add the salt, curing salt, and all seasonings.
  2. Using hands or a stand mixer with a paddle attachment, mix vigorously for 3–5 minutes until the meat becomes tacky or sticky to the touch.
  3. Scoop the meat onto parchment paper on a baking sheet and shape into a uniform cylinder approximately 3 inches in diameter.
  4. Wrap the parchment tightly around the meat, then wrap the entire log in heavy-duty aluminum foil, twisting the ends tightly to create a pressurized seal.
  5. Preheat oven to 250°F (121°C). Bake the foil-wrapped log until the internal temperature reaches 160°F (71°C), typically 60 to 90 minutes.
  6. Remove from oven and let cool at room temperature for 30 minutes.
  7. Place the wrapped log in the refrigerator for at least 4 hours, or overnight, to set the proteins and develop the final texture.