2 lb. venison burger
2 tbsp. liquid smoke
1/4 tsp. garlic powder
1 tsp. mustard seed
1/8 tsp. black pepper
1/2 tsp. onion salt
1 c. water
2 tbsp. tender quick salt

Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with fork. Bake 1 hour and 20 minutes at 325 degrees. Refrigerate when cool.