5 lbs. fresh ground chuck
4 tbsp. Morton's Tender Quick Salt
2 1/2 tsp. coarse seasoned pepper
2 1/2 tsp. garlic salt
2 1/2 tsp. mustard seed
2 1/2 tsp. liquid smoke

Mix together all ingredients in a glass bowl. Cover and refrigerate. Remove once a day for 3 days and knead well for 5 minutes. On fourth day, divide into 6 rolls. Lay on broiler rack and bake in oven for 9 hours at 180 to 200 degrees, turning after 4 1/2 hours. Remove from oven; wrap in paper towel to remove grease. Wrap in saran or foil; refrigerate or freeze. Keeps in refrigerator 3 to 4 weeks.