| | Directions | | Mix all ingredients well. Form into 2 rolls & wrap tightly in foil. Refrigerate 24 hours. Poke holes in foil & bake on a rack set over a broiler pan with water at 350°F for 1 1/2 hours. Remove from foil after baking. Refrigerate. |
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| Ingredients | | - |  | 5 pounds ground beef |
| - | | 6 jalapeno peppers, seeded and chopped |
| - | | 1 tablespoon cracked black peppercorns |
| - | | 2 tablespoons Kosher curing salt |
| - | | 1/4 teaspoon garlic salt |
| - | | 1 tablespoon liquid smoke |
| - | | 1/4 teaspoon mustard seed |
| - | | 1/4 teaspoon onion salt |
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