5 lbs. ground venison or beef
2 1/2 tsp. cracked black pepper
2 1/2 tsp. mustard seed
1 tsp. hickory smoked salt
2 1/2 tsp. garlic salt
5 tsp. Mortons Tender Quick salt

Mix well and refrigerate for 24 hours. Take out and mix well again. Do this for 3 days.

On 4th day, make into three rolls approximately 2 1/2 inches in diameter and 8 inches long. Place on rack in pan and bake at 150 degrees for 6 hours. For crispy crust, bake at 250 degrees the last 2 hours. Store in refrigerator or freezer.