ON DAY ONE:

4 lbs. ground beef
4 tbsp. Morton Tender Quick Salt
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt (smoke flavored)

Mix together and knead - as dough. Put in large covered bowl and refrigerate.

DAY TWO:

Knead again and return to refrigerator.

DAY THREE:

Knead again and return to refrigerator.

DAY FOUR:

Knead again and return to refrigerator.

DAY FIVE:

Knead and make into about 4 rolls. Place on cookie sheet or shallow pan and bake at 150 degrees for 8 hours. Turn rolls every two hours. This is really good and will keep in refrigerator a long while.