5 ½ lbs. Ground beef or Ground Pork
5 tsp. Tender quick curing salt
2 tsp. Coarsely ground pepper
2 tsp. Garlic salt
2 tsp. Mustard salt
1 tsp. Hickory-smoked salt
Mix spices in a small bowl. In a large bowl break apart meat andthoroughly mix the small bowl of spices. Cover the mix and refrigerate for 24 hours. Mix again and refrigerate for an additional 24 hours. After the last 24 hour period; shape into five rolls about 1 ½ inches in diameter. Place 2 inches apart on a metal rack or large cookie sheet and bake in oven on the lowest setting or 150 degrees for 8 hours, turn every 2 hours.
*These will keep for several days without refrigeration.