Been using this recipe for about 20 years.
4 pounds ground meat (pork or pork venison combo)
1/4 cup Morton's Quick Salt
(I have also substituted canning and pickling salt and actually cut back some)
1 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons of mustard seed
3 tablespoons of whole peppercorns
Can add mexican velveeta which works well or we are going to add the high temp pepperjack next batch
Instructions say to mix/stuff and refrigerate for 48 hours. Then smoke until temp is reached.
this sounds similar to what my dad used to do except we used cracked pepper corn instead of whole... and we used beef instead of pork if memory serves me.