5 lb. hamburger (not lean)
5 tsp. Morton's tender quick salt
2 1/2 tsp. pepper
2 1/2 tsp. whole mustard seed
2 1/2 tsp. liquid smoke
2 1/2 tsp. garlic salt

Mix together in large bowl. Cover and refrigerate. Remove once a day for the next 4 days and knead 5 minutes. On the 5th day, remove and knead 5 minutes. Then divide into 5-7 rolls. Lay on broiler pan. Bake 9 hours at 160 degrees. Turn over at 4 1/2 hours. Remove and wrap in paper towels and tin foil. Keep in refrigerator 3 weeks or freeze. Slice as an appetizer or can be used for sandwiches.