5 lb. ground meat, ground deer or part deer and part beef, or part beef,
deer and sausage
5 rounded tsp. Morton's tender quick salt
2 1/2 tsp. mustard seed
2 1/2 tsp. course black pepper
2 1/2 tsp. garlic or onion salt or 1/2 amount or each
1 tsp. hickory smoke salt

Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. Place on broiler pan rack on the bottom shelf of oven. Bake at 140 to 200 degrees (the lowest setting on your oven) for 8 hours. Turning every 2 hours. The rolls can also be smoked.