Mix together well & refrigerate:
5 pounds hamburger (20 or 30 % fat)
2 ½ t. coarse ground pepper
2 ½ t. garlic salt
1 t. hickory smoked salt
2 ½ t. whole mustard seed
Mix every day for 4 days.
On the 5th day, mix well, shape into rolls and place on a rack in a flat pan with a small amount of water in the pan.
Bake one hour at 350 degrees.
Cool in paper towels.
Wrap in foil and store in freezer until use.
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