1 lb. ground beef
1 lb. ground pork
1 lb. ground venison
2 tbsp. Morton's Tender Quick Salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. coarse ground pepper
1 c. cold water
1 1/2 tsp. mustard seed
1 1/2 tsp. liquid smoke

Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in pan and bake 1 1/2 hours at 325 degrees.