2 lbs. ground venison
1 1/2 tsp. liquid smoke
1 cp. water
1 tbsp. mustard seed
1/2 tsp. onion powder
1/8 tsp. garlic powder
3 tbsp. Morton's Tender Quick Meat Cure
Use 2 lbs. ground venison (plain, the natural small amount tallow left on the deer as you skin it is enough moisture, however if you want for flavor add beef seut). Mix all ingredients and then mix with ground meat.
Make into rolls of size you wish. Roll in foil with meat to shiny side. Refrigerate for 24 hours. Place on a rack over a pan to catch drippings. Insert fork through under side of foil to allow drainage as it bakes.
Bake for 1 hour and 15 minutes at 325 degrees.