5 lbs. ground meat
5 tbsp. tender quick salt
2 tbsp. dry mustard
2 tbsp. garlic powder
1 tbsp. hickory smoke
2 tbsp. ground pepper
1 tbsp. red pepper

Can substitute season pepper (3 tablespoons). Mix all ingredients and put in refrigerator. Mix well once a day for 3 days. The fourth day, roll into 2x8 inch roll put on cookie sheet or flat pan and bake at 150 degrees for 10 hours.

Note: I like to cook on a rack and I cook it longer as much as 15-16 hours.