5 lbs. hamburger
5 tsp. (rounded) Morton's Tender Quick Salt
2 1/2 tsp. coarse pepper
2 1/2 tsp. garlic salt
2 1/2 tsp. whole mustard seed
2 1/2 tsp. liquid smoke

Hamburger should not be lean. Mix all ingredients in bowl. Cover and refrigerate. Remove once a day for 3 days and knead well for 5 minutes.

On the fourth day, divide into 6 or 7 rolls. Lay on broiler rack and bake in oven for 9 hours at 160 to 200 degrees. Turn after 4 1/2 hours. After 9 hours, remove and wrap in paper towel to remove grease. Roll in plastic wrap. Refrigerate or freeze. Keeps refrigerated for 3 to 4 weeks.