INGREDIENTS

  • 5 lbs ground beef
  • 5 teaspoons morton’s honey cure salt
  • 4 teaspoons fresh coarse ground black pepper
  • 2 1/2 teaspoons mustard salt or mustard seeds
  • 2 1/2 teaspoons garlic salt
  • 2 1/2 teaspoons hickory smoke salt

DIRECTIONS

  1. DAY ONE: Mix all ingredients together.Place in a bowl, cover, and refrigerate.
  2. DAY TWO-FOUR: Knead mixture one time each day.
  3. DAY FIVE: Divide into 5 equal portions, roll each out into a sausage-shaped cylinder.Place them on a broiler pan in an oven and bake (dry, really) for 8 hours at 150 degrees.
  4. Enjoy!