2 lbs. deer burger (with suet, or mix equally with hamburger)
1 tbsp. (heaping) Morton's Tender Quick
1 tsp. garlic powder
1 tsp. coarse ground black pepper
1 tsp. mustard seed
1 tsp. cayenne or ground red pepper
1 tsp. paprika
1 tsp. liquid smoke
1/2 c. water

Mix all ingredients thoroughly in a glass or plastic bowl. Cover and let stand in refrigerator overnight. Make into a roll about 2 inches thick, wrap in aluminum foil. Punch small holes around foil to allow mixture to drain during cooking.

Preheat oven to 350 degrees. Place sausage on a rack in foil lined pan and bake for 1 hour. Allow to drain and cool slightly. Remove sausage and wrap in paper towels to remove excess liquid. Wrap in another sheet of aluminum foil and allow to cool before slicing. Serve cold or at room temperature.