5 lbs. fatty ground beef
5 tbsp. tender quick salt
2 1/2 tsp. mustard seed
1/2 tsp. garlic
2 1/2 tsp. pepper
2 1/2 tsp. liquid smoke

Refrigerate for 3 days. Everyday stir once. Form into rolls. Place on pan rack and bake for 8 hours at 150-200 degrees. After 4 hours, turn. Freezes well.