3 lbs. ground venison
2 tsp. liquid smoke
1/4 tsp. garlic powder
1 tsp. mustard seed
1 c. water
1/8 tsp. pepper
1/2 tsp. onion powder
3 tbsp. Morton's Tender Quick salt

Mix ingredients thoroughly. Make into 3 sausages and wrap with aluminum foil. (Shiny side in.) Store in refrigerator 24 hours. Place in a pan on a rack which you can elevate one end. Slightly poke 4 or 5 fork holes in the down end of each roll (bottom side). Bake at 325 degrees for 1 1/2 hours. Store in refrigerator after cooling.