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