5 lb. raw hamburger
2-1/2 tsp. mustard seed
1 tsp. hickory smoke salt
5 tsp. Morton tenderquick salt
1-1/4 tsp. black pepper
2-1/2 tsp. garlic salt
(Do not substitute salt)

First Day: Mix all ingredients together; put in covered bowl and refrigerate.

Second Day: Knead thoroughly.

Third Day: Knead thoroughly.

Fourth Day: Form into rolls (approximately 2 inches in diameter); place in oven on broiler rack.

Bake for 6 hours at 200°F. Turn every hour while baking.