10 to 15 lbs. ground game meat
2/3 c. curing salt (this is more coarse than canning salt)
1 tsp. cardamom
1 tsp. marjoram
1 1/2 tsp. cayenne pepper
3 tbsp. liquid smoke
1/4 tsp. garlic powder
1 tbsp. M.S.G.
2 tbsp. black pepper
2 tbsp. water

Mix together and refrigerate overnight. Roll out on waxed paper and score into strips. Freeze until hard. Place on rack and bake at 150 degrees for 1 hour. Turn every 15 minutes.