5 lb. hamburger (not lean)
5 rounded tsp. Morton tender quick salt
2 1/2 tsp. whole mustard seed
2 1/2 tsp. coarse ground black pepper
2 1/2 tsp. garlic salt
1 tsp. old Hickory smoked salt

Count the next day after you mix it as day 1. Mix well, cover and refrigerate, take out once a day and knead well (3 days). The 4th day, form in rolls (about 7 rolls). Lay rolls on broiler pan and bake at 350 degrees for 1 hour. Cool on rack for 2 hours. Wrap in plastic wrap or foil and freeze.