5 lbs. of ground chuck
5 rounded tsp. Morton quick curing salt
1 1/4 tsp. coarse pepper
2 1/2 tsp. mustard or 1/2 rounded tsp. dry mustard
2 1/2 tsp. garlic salt
1 tsp. onion salt
1 tsp. liquid smoke
1 c. water
1 lb. bulk sausage

Mix all ingredients together and leave 4 days in refrigerator (at least 24 hours).

Make into 6 rolls at the end of 4 days and put into cake pans. Pour boiling water over the rolls to cover as much as possible and bake 1 1/4 hours at 350 degrees. Put on racks to cool, then wrap in aluminum foil to store.