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Course Appetizer


  • 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).