5 lbs. hamburger
2 1/2 tsp. whole mustard seed
2 1/2 tsp. coarse pepper
3 1/2 tsp. hickory smoked salt
5 tbsp. rounded Morton Tender Quick Salt
2 1/2 tsp. garlic salt

Mix together in a large bowl. Refrigerate. Remove once a day for three days and knead for 5 minutes. On the fourth day divide into 6 or 7 rolls. Do not roll too thin. Lay on broiler pan and bake for 9 hours at 160 degrees. Turn after 4 1/2 hours. Remove when done and wrap in paper towels to absorb excess grease. Wrap in saran wrap or foil and store in refrigerator up to 3 weeks or it may be frozen. Wear rubber gloves when mixing.