5 lb. ground beef
5 tsp. Morton's quick tender cure
1 1/4 tsp. dry mustard or 2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. hickory smoked salt
4 tsp. ground pepper

Mix all ingredients together well, cover well and keep in refrigerator. Take out and knead for the next 4 days. On the last day knead and form into 4 small rolls or 2 large ones and place on a broiler tray. Bake at 150 degrees for 8 hours (10 hours for large rolls). It will form its own casing.