5 lbs. ground venison
2 1/2 tsp. black pepper
2 1/2 tsp. garlic salt
2 tbsp. salt
2 tbsp. sugar
5 1/2 tsp. mustard seed

Mix ingredients well, cover and refrigerate. Remix in 24 hours and refrigerate for 3 days. After 3 days shape into five rolls. Bake in oven at 140 degrees for 8 or 12 hours in a "Little Chef" smoker.