Ingredients:
- 2 pounds ground venison
- 1 cup water
- 3 tablespoons quick cure salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon mustard seed
-
1 tablespoon liquid smoke
Instructions:
Mix all ingredients well. Shape on aluminum foil in two rolls. Twist ends of rolls to secure. Refrigerate for 24 hours. Place in kettle and cover with water and boil 1 hour. Remove and punch holes in foil to drain water.