5 lb. hamburger
2 1/2 tsp. mustard seed
2 1/2 tsp. onion or garlic salt
5 tsp. Morton Tender quick salt
2 1/2 tsp. coarse black pepper
1 tsp. Hickory Smoke salt

Mix and refrigerate for at least 24 hours (preferably 2-3 days). Divide into 5 equal portions and form into rolls. Place on broiler pan and bake for 8 hours at 140 degrees (no higher). Turn every 2 hours and then refrigerate. Eat when cool. Makes 5 (1 pound) sausages.