Okay...her it is...

5 lb. Ground venison or beef (lean)
5 tsp. Morton Tender Quick Salt
2 ½ tsp. Ground Pepper
2 ½ tsp. Garlic Powder (I use 3 ½ tsp.)
2 ½ tsp. Mustard Seeds (I use 3 ½tsp.)
1 tsp. Hickory Smoke Liquid

** (1 tsp. Cayenne pepper if you want to kick it up a little)


Mix well. Refrigerate in a large covered bowl (or other covered suitable container)

Knead like bread dough each day for 3 days, placing back into the fridge after kneading. (Keep it covered)

On the 4th day, shape into rolls 2 ½ to 3 inches in diameter. (Usually get 3 rolls of equal length, approximately 1 foot long)

Place on a cookie sheet in the oven preheated at 150 degrees. Bake for 9 hours at 150 degrees. After 9 hours, let sit to obtain room temperature, then wrap each roll in plastic wrap and place in refrigerator until they get cold……ENJOY!

*****You can add more pepper, garlic powder, or mustard seeds to suit your taste, but don’t vary from the rest of the ingredient measurements.