10 lbs. ground venison
5 lbs. pork
15 tsp. Tender Quick salt
4 tbsp. mustard powder
7 1/2 tsp. garlic salt
3 tbsp. hickory smoke salt - or sugar cure hickory smoke

Mix ingredients well and let stand in refrigerator for 24 hours. Mix again and let stand in refrigerator for another 24 hours; mix again and let stand in refrigerator for another 24 hours, then stuff in casings. Put in oven for 8 hours at 140 degrees. (Can roll into 2 inch round rolls and bake.)