5 lb. extra lean ground beef
2 1/2 tsp. ground pepper
2 1/2 tsp. mustard seed
5 tbsp. Morton's tender quick salt
2 1/2 tsp. garlic powder
2 1/2 c. hickory Liquid Smoke

Mix and knead together. Refrigerate in wooden bowl. 2nd day: Knead and refrigerate in heavy plastic bag. 3rd day: Knead and refrigerate in heavy plastic bag. 4th day: Knead and refrigerate in heavy plastic bag. 5th day: Knead and roll in 5 to 6 logs. Bake 8 to 9 hours at 140 degrees. Turn after 2 hours if you like round rolls. I cook mine 10 pm to 6 am, the house has that "good" smell all night.