5 lbs. hamburger (cheapest you can find)
5 tsp. Morton's Tender quick salt (the secret ingredient, available at local butcher shops)
2 1/2 tsp. garlic salt
2 1/2 whole mustard seed
2 1/2 tsp. coarse ground pepper
2 tsp. hickory smoke salt
1 tsp. red pepper

Mix spices together and add gradually to meat (mix with hands). Cover and put in icebox for 24 hours. Remove and mix again. Cover and return to icebox for 24 hours more. On the 3rd day, form 5 or more long rolls, about 1 1/2 inches in diameter. Place rack in baking pan and bake at 140 degrees for 8 hours. Turn every 2 hours at quarter turns. Sausage will form its own crust. Good for pizza, snacks, or sandwiches.