5 lb. hamburger
5 rounded tsp. Morton Tender salt
2 1/2 tsp. mustard seed
2 1/2 tsp. ground coarse black pepper
2 1/2 tsp. garlic salt
2 tsp. liquid smoke

FIRST DAY: Mix in large bowl. Cover and refrigerate.

SECOND DAY: Mix again.

THIRD DAY: Leave and wonder.

FOURTH DAY: Form into 5 rolls. Put on cookie sheet or broiler pan. Bake 8 hours at 150 degrees, turning once in a while. Cool, wrap and freeze.