Ingredients

5 lbs. ground deer meat
5 tsp. tender quick salt
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse black pepper
2 1/2 tsp. mustard seed
Liquid smoke

Cooking Instructions

Mix all together and refrigerate. Mix once a day for 3 days (optional). Add 1 tablespoon liquid smoke each time; on fourth day roll into sticks. Bake at 140 degrees for 8 hours, turn every 2 hours and brush with liquid smoke.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)