5 lbs. cheap hamburger (NOT lean, but needs to be fresh)
5 rounded tsp. Morton Tender Quick
2 scant tsp. mustard seeds
2 tbsp. coarse ground pepper
2 1/2 tsp. garlic salt
1 tbsp. hickory smoke salt

FIRST DAY: Mix ingredients well in large bowl. Cover and refrigerate.

SECOND DAY: Repeat.

THIRD DAY: Repeat.

FOURTH DAY: Form into 5 equal parts and work into sausage rolls. Place on rack in broiler pan. Bake on bottom oven rack, 8 hours, at 140 degrees (warm). Turn after 4 hours. Don't rush, freezes well.

I make this sausage a lot. It is great in pasta salads, on pizza, sandwiches, and just to eat plain!