5 lbs. reg. or lean ground beef
5 rounded tsp. Morton Tender Quick Salt
2 1/2 tsp. coarse ground pepper (black)
1 tsp. hickory smoked salt
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt

Mix well in a large container, cover and refrigerate. Take out once a day for 3 days and mix well; returning covered container to refrigerator. Fourth day form into 3 firm rolls. Bake 8 hours at 200 degrees.

Bake on top of a rack so fat can drip down. Broiler pan in oven works great. It also freezes well.