10 lbs. ground deer meat
2/3 c. Morton Quick salt
7 tsp. liquid smoke
1 1/4 c. water
1/3 c. brown sugar
1 tbsp. garlic salt
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. cracked pepper corn (optional)

Mix well with hands. Roll and form into 10 log shaped rolls. Press together well so that you do not have air pockets inside roll. Wrap lightly each roll in freezer wrap. Refrigerate 24 hours. Then bake at 300 to 325 degrees for 1 hour. Meat will not and should not brown. My oven heats high so I use 300 degrees. Bake on top rack. Bake about 3 to 4 rolls at one time.