Summary
Yield | |
---|---|
Source | Cindy S. Koehler (1982) |
Prep time | 72 hours |
Cooking time | 8 hours |
Total time | 80 hours |
Ingredients
5 lb
hamburger meat 5 t
Morton TenderQuick salt 2 1⁄2 t
mustard seed 2 1⁄2 t
cracked black pepper 1 t
hickory smoke salt (I sometimes substitute this for Season-All salt)Instructions
Mix together; put in a large bowl. Cover and refrigerate. Once a day for 3 days, mix again and refrigerate. On the fourth day, mix again and shape into 5 rolls. Lay on broiler rack of oven and bake at 140° to 150° for 8 hours.
Notes
Makes a super hors d'oeuvre with cheese and crackers!