Categories: Appetizers, Meats, Beef 
      Yield: 5 servings 
  
      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).