For venison, elk or carribou only, not for heavy fat meats such as pork or bear.

5 lbs. of meat, trimmed
3/4 lbs. of beef fat (suet)
3 oz. of "cure" such as Morton tender quick
1 tsp. of liquid smoke
1/2 c. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground mustard
1 1/4 tbsp. peppercorns
1 tbsp. brown sugar
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. red pepper

Grind all the meat and fat together, mix well, on a medium grind and grind it twice. Mix all ingredients, very well. Refrigerate overnight. Shape the mixture into small rolls and cook on a cookie sheet until cooked through and through. Bake at 200 degrees. They are ready to eat when the internal temperature of the rolls is at least 160 degrees. Can be stored in freezer.