5 lb. ground beef (when using venison, use 3 lb. venison and 2 lb. pork sausage)
5 rounded tsp. Morton Tender Quick Salt
2 1/2 tsp. mustard seed
1 1/4 tsp. ground black pepper
1 1/2 to 2 1/2 tsp. garlic salt
1 tsp. Hickory Smoked Salt

Mix thoroughly. Cover and refrigerate.

Day 2 - Mix again and refrigerate.

Day 3 - Mix again and refrigerate.

Day 4 - Mix again and refrigerate.

Day 5 - Divide into 3 rolls and bake at 150 degrees for 6 hours, then at 200 degrees for 2 hours.

Place rolls right on oven rack during baking. Place pan under rolls as they may drip a little.