Ingredients
- 2 liquid hickory smoke
- 2,200 gr hamburger
- 14 gr morton tender quick cure sal
- 12 ml mustard seed
- 8 gr pepper (ground)
- 8 gr 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 8 cm in diameter. Bake on lowest oven shelf at 110ºC for 8 hours, turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork roast (fat removed).
