- 3 lbs. ground venison or beef or combination
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon mustard powder
- 1 cup water
- 3 tablespoons Morton's Quick-Curing Salt
- Mix ingredients well. Divide in 2 parts. Roll in foil and boil in water for 1 hour. Pick holes on bottom of foil for draining. Return to refrigerator for 24 hours before cutting.