1 lb. ground beef or venison
1 lb. ground pork
1/2 tsp. garlic powder
2 tbsp. Morton's tender quick meat cure
1 c. water
1 tsp. onion powder
1 tsp. liquid smoke

Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs one hour in 300 degree oven on an open rack so logs can drip. If desired, you may add peppercorns, chopped jalapenos or cheese chunks at the time you shape the logs.