5 lbs. hamburger
5 tbsp. Morton's Tender Quick Salt
3 tsp. mustard seed
2 tsp. garlic salt
3 tsp. cracked black pepper
1 tsp. hickory-smoked salt
1 1/2 tsp. liquid smoke
1/4 tsp. ground red pepper

Mix together; cover and refrigerate for 3 days. On the second morning, mix well again. On the fourth morning, divide into 6 equal parts and roll into 10 to 12 inch rolls. Roll firmly to prevent air spaces. Bake on a broiler pan rack at 150 degrees for 4 hours. When cool, refrigerate or freeze.