5 lbs. ground beef (or venison)
5 heaping tsp. Morton Tender Quick salt (do not substitute)
2 tsp. liquid smoke
4 1/2 tsp. mustard seed
4 1/2 tsp. cracked coarse pepper
3 tsp. garlic salt

Mix well in large bowl. Divide into 3 portions - put each in new double plastic zip lock bags and close tightly. Leave in refrigerator for 3 days. Each day, squeeze bags to mix sausage. On fourth day, form each into 2 1/2 inch thick rolls. Put on broiler pan. Bake at 150 degrees for 8 hours. Can be frozen.