5 lbs. ground meat
1 sm. handful of tenderquick, sugar cure & brown sugar
1/2 bottle liquid smoke
2 tbsp. black pepper
1 pt. garlic water (2 tbsp. minced garlic in a qt. bottle of water; refrigerate 24 hours; use 1 pint)

Mix thoroughly and leave set in refrigerator in closed containers 3 days. Mix 1 to 2 times a day; day 1 and 2, not day 3. Take it out and pack it down on a cookie sheet; 1 to 1 1/2 inches high. Slice it 1/4 to 1/2 inch thick. Put on oven racks in center of oven at 140 degrees for 4 hour each side. (It sometimes takes longer.) Store in airtight container.