10 lbs. lean ground round, or ground chuck
20 tsp. Mortons tender quick salt
8 tsp. Hickory smoked salt
10 tsp. whole mustard seeds (1 1/2 oz.)
14 tsp. coarse black pepper
10 tsp. Lawry's seasoned salt

Mix dry ingredients well. Add ground beef and mix very well. Cover and refrigerate. Mix well every day for (3) three days. On the fourth day, make into rolls, about 8 inches long and 3 inches in diameter, or when sliced the size you would like it. Press each roll firmly, to get out all the air pockets. Place rolls on cookie sheet and bake at 160 degrees, or slightly higher if your oven does not go that low. Bake for 8 hours. Freezes very well.