5 lbs. hamburger
3 tbsp. curing salt (Morton's Tender Quick)
2 1/2 tsp. Liquid Smoke
1 tsp. garlic salt (or 1/2 tsp.)
2 1/2 tsp. coarse pepper or 1 tsp. table pepper
2 1/2 tsp. mustard seed
3 tbsp. minced garlic (opt.)

Knead together. Put in covered bowl. Refrigerate. Knead 5 minutes a day for 4 days. On the 4th day, form into 5 rolls. Bake for 9 hours at lowest temperature (160 degrees). Bake on broiler pan or on cookie cooling racks over a cake pan so the meat fat can drip off in cooking. Drain on paper towels until cool. Can be refrigerated or frozen.