6 lb. lean ground venison
4 lb. lean ground pork
5 tbsp. Tender quick salt (Morton) or 1 tbsp. pink cure salt
5 tbsp. whole mustard seed
3 tbsp. ground black pepper
3 tbsp. hickory smoke salt
1 tsp. garlic powder or 1 tbsp. garlic salt
3 tbsp. liquid smoke
3 tbsp. Worcestershire sauce

Mix well and form into 5 (2 pound) rolls. Refrigerate 48 hours. Place on a broiler pan and bake for 8 hours at 200 degrees. Note: To sample for taste, after mixing from a small patty and fry or microwave adjust spices to taste.