Morton Salt

Preparations:
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.

Cooking:
Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.

1 pound lean ground beef
1-1/2 level teaspoons Morton^® Tender Quick^® mix or Morton^® Sugar Cure^® (plain) mix
3 tablespoons grated Parmesan cheese
2 tablespoons dry red wine
1 teaspoon freshly ground black pepper
1 teaspoon dry basil, crushed
1 teaspoon dry oregano, crushed
1/2 teaspoon mustard seed
1/4 teaspoon garlic powder
1/8 teaspoon onion powder