5 lbs. chuck hamburger
5 tsp. Morton Tender Quick
2 1/2 tbsp. mustard seed
2 1/2 tbsp. garlic salt (or 1 tbsp. liquid or 1 tbsp. minced)
1 1/2 tbsp. Morton's poultry meat & sausage seasoning
1 tbsp. smoke hickory salt
2 1/2 tbsp. coarse ground pepper
1 tbsp. pepper corn

Mix thoroughly, cover and refrigerate 2nd, 3rd and 4th days. Knead 4th day, shape into 2 rolls. Bake, uncovered on a rack 150 degrees for 8 hours. Chill, wrap in foil. This is also good fried in patties immediately. This recipe is wonderful made with venison (deer meat).