- 5 lb Hamburger
- 5 ts “Morton” tender quick cure salt.
- 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).