2 1/2 lbs. ground beef
2 tbsp. Tenderquick cured salt
1/2 tsp. mustard seed
1/2 tsp. garlic powder
1/2 tsp. whole black pepper
1/2 tsp. ground marjoram
1/4 tsp. sage
1 tsp. sugar
1 tsp. liquid smoke
1 c. water

Deer meat can be used instead of beef.

Mix all dry ingredients in a large bowl; stir well. Add water and liquid smoke; stir well. Pour mixture over meat; knead into meat thoroughly.

Place in a covered container. Keep in the refrigerator for 2-3 days. Make 3 rolls and bake on a drain pan for 4-8 hours at 200 degrees. After cool, store in a cool place.