Hickory Sticks - cooking recipe

Ingredients

10 lb. venison hamburger or 10 lb. beef hamburg or 5 lb. each or 5 lb. hamburg and 5 lb. pork sausage
10 Tbsp. Morton Quick Cure salt
4 Tbsp. garlic powder
5 Tbsp. coarse ground black pepper
5 tsp. hickory smoke salt
5 tsp. whole mustard seed
3 tsp. celery salt

Preparation

Mix all ingredients well by hand.
Refrigerate 24 hours.
Mix well again.
Store another 24 hours.
Divide into 6 or 7 portions. Press meat together and form into rolls.
Wrap in foil and cover with water in covered kettle.
Bring to boil.
Reduce heat and boil 3 hours.
Remove foil, drain and cool.
Rewrap in foil; refrigerate or freeze.