- 5 lbs hamburger meat
- 4 Tbsp curing salt (Morton’s Curing Salt in the blue bag)
- 2 1/2 tsp liquid smoke
- 3 cloves garlic, minced (feel free to add more if you’d like)
- 2 1/2 tsp pepper corns, cracked (or to taste)
- 2 1/2 tsp mustard seed’
Knead all ingredients together. Put in covered bowl & store in refrigerator. Knead for 5 minutes everyday and on 4 day form into 2 – 4 balls. Place on rack or cookie sheet to catch drippings and bake for 9 hours at 160 degree’s.
