| 1 | Mix spices together and add to meat. |
| 2 | Mix well. |
| 3 | Refrigerate 24 hours. |
| 4 | 2nd day--mix again and refrigerate another 24 hours. |
| 5 | 3rd day--mix again and divide into 4 sections. |
| 6 | Shape each section into rolls 8 to 10 inches long. |
| 7 | Wrap in nylon net and tie at each end. |
| 8 | Place on oven rack and bake at 150 °F for 8 hours. |
| 9 | Place shallow pan underneath to catch drippings |
