5 lb. hamburger
5 tsp. tender quick meat cure
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. hickory smoke salt

Mix all ingredients well and refrigerate 24 hours. Mix again and refrigerate another 24 hours. Form into 5 rolls. Bake on wire rack at 200 degrees for 2 hours. Reduce heat to 150 degrees and bake another 6 hours. Cool, wrap and refrigerate or freeze.