5 lb. hamburger or venison
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
1 tsp. celery salt
1 tsp. hickory smoked salt
3 tsp. Heller's sugar cure

Mix all seasonings together in a cup. Mix well. Flatten out hamburger and sprinkle with seasonings. Work in with fingers. Place in container. Do not use foil. Refrigerate for 3 days. Mix each day for 3 days.

Form in 5 rolls and bake on a rack for 9 hours at 150 degrees. Turn every 2 hours. Cool and freeze. Wrap in plastic, then aluminum foil. Let one roll age 3 days to season.