N New Cook New member Nov 28, 2011 #1 For each lb. of hamburger, add: 1 tsp. curing salt 1/2 tsp. mustard seed 1/2 tsp. pepper 1/2 tsp. garlic salt 1/2 tsp. liquid smoke Mix and refrigerate for 3 days- mixing well each day. On the 4th day, form into rolls and let dry in oven 8 hours at 150F. Can be frozen for further use.
For each lb. of hamburger, add: 1 tsp. curing salt 1/2 tsp. mustard seed 1/2 tsp. pepper 1/2 tsp. garlic salt 1/2 tsp. liquid smoke Mix and refrigerate for 3 days- mixing well each day. On the 4th day, form into rolls and let dry in oven 8 hours at 150F. Can be frozen for further use.