5 lbs. hamburger or ground chuck
5 tsp. curing salt
2 tsp. salt
1 tbsp. garlic, chopped fine
1/2 tsp. crushed red peppers
2 tsp. coarse black pepper
2 tsp. liquid smoke
1 tbsp. mustard seed

DAY 1: Knead and mix like bread dough. Refrigerate 24 hours.

DAY 2: Knead again. Refrigerate 24 hours.

DAY 3: Shake into rolls.

Bake 8 hours at 150 degrees. Use broiler pan or cookie sheet, turn after 4 hours. Makes 6-8.