5 lb. hamburger (not lean)
2 1/2 tsp. whole mustard seed
2 1/2 tsp. coarse pepper
2 1/2 tsp. Liquid Smoke
5 tsp. (rounded) Morton Tender Quick salt (do not substitute)
2 1/2 tsp. garlic salt

Mix all ingredients in bowl. Cover and refrigerate overnight. Remove once a day for 3 days. Knead well for 5 minutes. On 4th day divide into 6 or 7 rolls. Lay on broiler pan with drip pan under it. Bake 9 hours at 160°. Turn over rolls in 4 1/2 hours. At 9th hour, remove and wrap in paper towel to remove grease. Roll in handy wrap, freeze or refrigerate. Will keep in refrigerator 3 weeks.

Note: You can use 1 pound of sausage for hamburger if lean.