5 lbs. ground meat (if you use venison, use 4 lb. venison, 1/2 lb. ground pork & 1/2 lb. ground beef)
5 level tsp. Tender Quick or curing salt
2 1/2 tsp. mustard seed
2 1/2 tsp. cracked peppercorns
2 1/2 tsp. garlic salt
2 tsp. hickory smoked salt

Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 rolls. Place on broiler pan. Bake at 200 degrees for 8 hours, at 225 degrees for 7 hours or 250 degrees for 5 to 6 hours. May still look red after baking. When cool, wrap in Saran Wrap and refrigerate for 3 days before eating.