5 lbs. ground venison
5 tbsp. Morton Tender Quick salt
2 1/2 tsp. garlic salt
2 1/2 tsp. mustard seed
2 1/2 tsp. hickory smoked salt
2 1/2 tsp. ground pepper

Mix all ingredients together; let stand in refrigerator for 24 hours. Mix again; refrigerate another 24 hours. Shape into 3 equal size barrels. Bake at 200 degrees for 8 hours.