5 lbs. ground meat
5 tsp. Morton's smoked salt
2 1/2 tsp. garlic salt
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse ground pepper

Mix all and knead 10 minutes. Refrigerate. Second day, knead 10 minutes. Refrigerate. Third day, knead 10 minutes. Refrigerate. Fourth day, knead 10 minutes. Roll into rolls like store-bought thuringer and wrap in Saran. Refrigerate. Fifth day, unwrap and bake 8 hours in 140 to 150 degree oven.