Recipe courtesy of Pam's Midwest Kitchen Korner

4-1/4 pounds 75%-80% ground beef
4 tablespoons Morton Tender Quick Cure
1 tablespoon yellow mustard seed
3 tablespoons coarse black pepper
2-3 tablespoons garlic powder
1 tablespoon crushed red pepper
1 tablespoon onion powder
2 tablespoons minced garlic
2 tablespoons liquid smoke

Knead all ingredients together, mixing completely.  
Cover with foil and put in fridge.
Knead, re-cover, and put back in fridge for days 2-4.  Repeat each day.
On the fifth day, knead and then roll into 4-5 loaves (I roll it out on a board and put some pressure into it so the meat packs together without air gaps).
Place on broiler pan, and put in oven at 170-180 degrees.  
For 80% beef I've been using 170 for ~8 hours.  
For the 75% stuff, I went 180 for ~9 hours.  Turn every two hours.
Remove from oven, place on wire rack, and let cool to room temperature.  
When it's at room temperature I put it rack and all into the fridge.  
Make sure to leave a plate under the rack while it's cooling to catch the drippings (in the fridge as well).  
Once it's cooled to fridge temperature, remove from rack and put in bags.  
Freeze or keep in fridge (especially due to lowering of the curing salt).