5 lb. ground hamburger
2 1/2 tsp. mustard seed
2 1/2 tsp. black pepper
1 tsp. Hickory smoked salt
5 rounded tsp. Morton Tender quick salt
2 1/2 tsp. garlic salt - or if you prefer use half garlic salt and half onion salt
1 tsp. liquid smoke

First day - mix well, cover and refrigerate.

Second day - same procedure.

Third day - same procedure.

Fourth day - mix well then form into 5 rolls. Place rolls in broiled pan. Put in bottom shelf of oven at 140 degrees. Bake for 8 hours, turning every hour. Sausage will form own casings. When cool, store in refrigerator.