2 lbs. deer burger (ground fine with suet)
2 tbsp. Morton's Tender Quick
1 tbsp. peppercorns or coarse ground pepper
1 tbsp. mustard seed
1 tbsp. liquid smoke
1 tsp. garlic powder
1 tsp. cayenne or red pepper
3/4 c. water

Using hands, mix all ingredients thoroughly in a glass or plastic bowl. Cover, let stand in refrigerator for 24 hours. Make 2 rolls about 10 to 12 inches long, wrap in aluminum foil. Punch small holes in several places around the foil to allow for drainage during cooking.

Place rolls on a rack in a foil lined 9x13x2 inch pan. Bake in a preheated 350 degree oven for 1 hour. Remove from oven, let stand 30 minutes or until the rolls can be handled. Remove the foil. Soak up excess liquid and fat with paper towels. Rewrap in clean aluminum foil. Allow to cool before slicing.