2 lbs. (2 c.) ground venison, antelope, elk, or whatever
2 tbsp. Morton's Tenderquick curing salt
1 c. water
1 tsp. dry mustard
1 tsp. (or more) cracked pepper
1 tbsp. brown sugar
1 tsp. onion or garlic salt

Mix well and shape into 2 loaves. Wrap in heavy foil and refrigerate 24 hours. Then bake at 350 degrees for 1 hour and 15 minutes. Drain well; remove from foil and re-wrap in fresh tin foil. Refrigerate for 24 more hours. Slice and serve. Recipe freezes well and can be multiplied. When using larger quantities of meat make loaves larger and longer and just bake longer.