4 lbs. hamburger
1 lb. sausage
5 tbsp. Morton's Tender Quick Salt
2 1/2 tsp. liquid smoke
2 1/2 tsp. coarse pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic powder

Knead well and refrigerate in covered container. On each of the next 3 days, knead 5 minutes and return to refrigerator. On the 4th day, knead and form into small rolls. Bake on a rack over a pan at 225 degrees for 6 hours. Slice and serve with crackers.