"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 lb. ground beef 1 c. water 2 tsp. liquid smoke 2 tsp. tender quick salt 2 tsp. mustard seed 1/4 tsp. onion powder 1 tsp. black pepper 1 tsp. garlic salt 1 tsp. nutmeg
Mix well and shape in 3 long rolls. Cover with saran wrap and refrigerate 24 hours. Unwrap and bake at 350 degrees for 50 to 60 minutes. Cool completely and wrap in foil. Keep refrigerated. Will be red in color from tender quick salt.
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