5 pounds deer burger
2-1/2 tablespoons ground mustard
2-1/2 tablespoons coarse pepper
2-1/2 teaspoons Liquid Smoke
5 tablespoons Morton's Tender Quick salt
2-1/2 teaspoons garlic salt
Mix all ingredients in bowl, cover and refrigerate overnight. Remove once a day for three days to knead well each time for five minutes. One the fourth day, divide into six or seven logs (about the size of a regular drinking glass).
Lay on broiler pan and bake for nine hours at 160 degrees or eight hours at 200 degrees. Turn half-way during baking time.
Remove and roll in paper towels to remove excess grease. Roll in handi-wrap to refrigerate or freeze. Will keep three weeks in refrigerator.