3 lbs. ground venison
1 lb. ground pork
1/4 c. Morton's Tender Quick Salt
2tbsp. liquid hickory smoke
2 tsp. black pepper
2 tsp. garlic powder
Peppercorns (whole black pepper) as many as you like

Mix thoroughly: venison and pork. Refrigerate overnight. Add: Liquid hickory smoke, black pepper, garlic powder and peppercorns. Mix well. Divide in half. Make 2 rolls. Put on second rack from bottom in the oven at 225 degrees for 4 hours. Let cool before using.