|Ground round||3 Pound|
|Cracked peppercorns||1 1⁄2 Tablespoon|
|Mustard seed||1 1⁄2 Tablespoon|
|Garlic salt||3⁄4 Tablespoon|
|Onion salt||3⁄4 Tablespoon|
|Curing salt||1 Tablespoon|
|Liquid smoke||1 1⁄2 Tablespoon|
Combine all ingredients in a large bowl.
Knead with hands.
Cover with plastic wrap and refrigerate for 24 hours.
Divide into 3 parts.
Shape each part into a 12-inch roll.
Place the 3 rolls on a roasting rack.
Cover with paper towels.
Microwave on low or at 30 percent power for 20 minutes.
Turn rolls over and rearrange.
Microwave at low or 30 percent power for an additional 20 to 25 minutes (until internal temperature is 140°).
Cool and wrap tightly.
Slice to serve.