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.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)