5 lb Hamburger
5 ts "Morton" tender quick cure--
--salt.
2 1/2 ts Mustard seed
3 ts Ground pepper, course
2 ts Liquid hickory smoke
3 ts Garlic salt

Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate
for another 24 hours. On the third day, mix and shape into rolls
approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8
hours, turning every 2 hours. Can also be made with 3lbs of hamburger and
2lbs of pork roast (fat removed).