5 lb. hamburger (no chuck)
5 round tbsp. Morton's Tenderquick Salt (curing salt)
2 1/2 tsp. mustard seed
2 1/2 tsp. cracked black pepper
2 1/4 tsp. garlic salt
2 tsp. onion powder
1 tsp. liquid smoke
1 tsp. hickory smoke salt

Put in large bowl mix with hands, refrigerate for 24 hours. For next 3 days, mix with hands 1 time per day.

Continue to refrigerate. On fourth day, form into 4 rolls (thin). Bake (150 degrees) on broiler rack for 12 hours. Cool, wrap and refrigerate or freeze.