2 lbs. ground venison and pork mixed (approximately 1/3 pork)
3 tbsp. liquid smoke
2 tbsp. Morton Tender Quick
1 tsp. garlic powder
1 tsp. black pepper
1 tbsp. mustard seed
1 tbsp. sugar
1 tsp. cayenne pepper

Mix together in bowl meat and liquid smoke. Mix dry ingredients then slowly add meat, mixing well. Refrigerate in covered container for 3 days, kneading each day. Last day, roll into logs 3 inches in diameter. Place in baking pan on raised rack. Bake at 225 degrees for 6 hours. Allow to cool and cut into 3 to 5 inch chunks. Wrap in freezer paper and freeze until needed.