5 lb. reg. hamburger
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
5 1/2 tsp. quick curing salt
2 1/2 tsp. liquid smoke
2 1/2 tsp. mill ground pepper

Mix all ingredients well in a large bowl. Cover with plastic wrap. Refrigerate for 3 days. Each day remove from refrigerator let warm to room temperature and stir very well - kneading for 5-7 minutes. On the fourth day, form into 5-6 logs. Place on broiler rack and bake at 160 degrees for 8 hours (turning in 4 hours). Remove and wrap logs in paper towel to absorb excess grease. Let cool. Wrap in foil. May freeze. Will keep 3 weeks in refrigerator.