5 lbs. lean hamburger
5 rounded tsp. Morton Tender Quick salt
2 1/2 tsp. garlic salt
1 1/2 tsp. mustard seed (optional)
2 1/2 tsp. coarse ground black pepper (2 tsp. fine)
1 tsp. hickory smoked salt

Combine all ingredients. Mix well once a day for 3 days. Keep covered and in refrigerator. On fourth day, form and pack tightly into tin cans (soup size).

Bake in cake pan, standing up cans for 8 hours at 140°F. Freeze or keep refrigerated. When cool, remove and cover with waxed paper.