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.