Ingredients
- 2 liquid hickory smoke
- 5 lb hamburger
- 5 ts morton tender quick cure sal
- 2 1/2 ts mustard seed
- 3 ts pepper (ground)
- 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).
