6 lbs. ground deer meat
6 tbsp. tender quick salt
3 tsp. mustard seed
1 1/2 tsp. hickory salt
1/2 tsp. onion salt
2 tsp. black pepper
2 1/2 tsp. garlic powder
1/2 tsp. red pepper
4 tsp. liquid smoke
2 c. water

Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350.