6 lb. hamburger
2 1/2 tsp. cracked or coarse ground pepper
2 1/2 tsp. mustard seed
4 tbsp. Morton Tender quick salt
2 tsp. garlic salt
1 tsp. liquid Hickory smoke
1 tsp. Italian seasoning

Mix ingredients and refrigerate 3 days, mixing every 24 hours. Shape into rolls and bake 8 hours at 140 to 150 degrees on broiler pan. Fat must drop off as it is baking and it forms its own casing. Turn once while baking. These can be frozen.