5 lb. hamburger
4 1/2 tbsp. Morton tender quick salt
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. mustard seed
1 3/4 tsp. garlic salt
1 tsp. hickory smoke salt

Slowly add spices to hamburger. Mix well, cover and refrigerate overnight. Mix once a day for next 3 days. On 4th day form into 3 rolls that are 2 1/2 inches in diameter. Put on broiler rack. Bake 8 hours at 175 to 200 degrees. Freezes well.