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5 pounds ground beef (not extra lean, it doesn't work)
5 teaspoons Morton's tender quick salt (curing calt)
3-1/2 teaspoons mustard seed
2-1/2 teaspoons coarse ground black pepper
1/2 teaspoon garlic salt
2 teaspoons hickory smoke salt
1 teaspoon Accent (optional)
Mix together by hand with 1 cup water. Refrigerate 24 hours, mixing 2 times during this time. Form into 5 rolls 2-1/2 to 3-inches in diameter (the length of your broiler pan). Grease pan lightly. Bake at 200 degrees for 4-5 hours, or until meat thermometer reads 160-170 degrees. Wrap in foil, put in plastic bags for freezer storage. Take out an hour before serving. Excellent as gifts or as hors d'oeuvres.
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