5 lb. ground venison
4 tbsp. tender quick salt
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt or 2 1/4 tsp. garlic powder
2 tsp. liquid smoke or smoked salt (Old Hickory smoke salt)

Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie sheet at 175 degrees for 8 hours, then cool and serve with crackers and beer.