5 lbs. hamburger
5 tsp. Morton Tender Quick Curing Salt
2 1/2 tsp. mustard seed
5 tsp. liquid hickory smoke
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse pepper

Mix all together thoroughly. Cover. Refrigerate for 24 hours. Mix again and refrigerate another 24 hours. On the third day, mix and form mixture into 5 sausage shaped rolls. Bake for 8 hours on broiler pan. Don't let sausage set in grease. Turn rolls every 2 hours one quarter turn. Bake at 150 to 200 degrees. Makes wonderful thuringer type sausage to slice thin and enjoy. Refrigerate finished product.