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).
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