5 lb. ground chuck
5 tbsp. tender quick salt (curing salt for meat)
2 1/2 tsp. mustard seeds
2 1/2 tsp. garlic salt
2 1/2 tsp. black pepper
1 tsp. hickory salt
1 tsp. liquid smoke

Mix all ingredients well. Cover and put in refrigerator. Re-mix each day for 3 days and on the 4th day after mixing again, make 4 rolls. Bake rolls for 4 hours at 150 degrees. Turn rolls after 4 hours and bake them for 4 more hours.