5 lb. ground hamburger or venison (may use 1/2 of ea.)
5 rounded tsp. Morton's tender quick curing salt
2 tsp. garlic salt
2 tsp. black pepper
2 tsp. crushed red pepper
2 tsp. mustard seed
2 tsp. fennel seed

Mix all ingredients well. Put in covered bowl and refrigerate for 3 days, mixing well each day. On the 4th day, make into rolls and bake 6 to 8 hours at 170 degrees.

Good with crackers.