Deer Summer Sausage

• 6 lbs. ground deer meat
• 6 tbsp. tender quick salt
• 3 tsp. mustard seed
• 1 1/2 tsp. hickory salt
• 1/2 tsp. onion salt
• 2 tsp. black pepper
• 2 1/2 tsp.garlic powder
• 1/2 tsp. red pepper
• 4 tsp. liquid smoke
• 2 c. water

Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rake and bake 1 hour 10 minutes at 350.