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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)