2 1/2 lbs. hamburger
1 tbsp. black pepper
2 tbsp. Morton's Tender Quick salt cure
1 1/2 tsp. garlic salt
1 tbsp. Liquid Smoke
1 tbsp. onion salt
1/2 c. water

Add Liquid Smoke to water and combine all ingredients. Mix well into hamburger. Cover and refrigerate overnight. Remove from refrigerator and make into 4 rolls and wrap in waxed paper. Refrigerate overnight. Remove and bake (in pan with drip rack) 300 degrees for 1 1/2 hours. Turn over at end of one hour. Wrap in foil to store in refrigerator or freezer.

Barnstompin' "Rebels"