60 lb. ground venison (or beef)
2 lb. Morton Tender Quick
2 lb. brown sugar
4 tbsp. ground black pepper
4 tbsp. Accent
1 tbsp. powdered (dry) mustard
2 tbsp. mace
4 c. King's syrup or corn syrup
10 to 16 oz. liquid smoke

Grind meat, then mix the dry ingredients well and grind a second time. Now mix in the liquid. The syrup may be heated a little, so it will mix better. Put it in bags and press tight so not to let any air pockets remain. Tie bags shut and hang in cool place for 24 hours. Then place bags in oven at 200 degrees for 4 hours, turning and basting with the rest of the liquid smoke. Hang up in a cool, dry place for several days. Now it is ready to eat.