2 lb. venison hamburger
2 tbsp. Morton Tender Quick Salt
1/2 tsp. mustard seed
1/2 tsp. marjoram
1/4 tsp. sage
1 tsp. sugar
1 c. cold water
1 tsp. ground black pepper
1 tsp. crushed red pepper
1/2 tsp. garlic powder

Combine and mix water and seasonings. Pour over venison hamburger and mix thoroughly. Form in rolls on foil. Wrap tight and twist ends. Boil in foil for 1 hour. Split bottom of foil and drain juices on rack. Cool. Can be frozen after cooked.