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Ingredients
- 5 lb. ground meat (beef and/or venison)
- 2 tsp. pepper
- 2 1/2 tsp. mustard seed
- 2 1/2 tsp. hickory salt
- 1 1/2 tsp. garlic salt
- 3 tsp. salt
Method
- Mix all ingredients well.
- Let stand in refrigerator 24 hours. Divide into 5 rolls, cracker size.
- Bake on a rack in shallow pan 8 hours at 150°.
- Cool and refrigerate or freeze.
- Freezes well. Perfect with cheese and crackers.
- Does not slice well until cold.