2lbs lean ground Venison 2Tbs Tender Quick (type of curring salt found at grocery) 1/4tsp Onion powder 1/8tsp Garlic powder 1-1/2tsp Liquid smoke 1cup Water
Combine all ingredients together well, and divide into 3-4 even amounts. Shape into rolls and wrap with plastic wrap. Refrigerate for 24 hours. Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan (so that the grease can drip off). Refrigerate and serve. Be sure to freeze any sausage that is not going to be consumed within a few days.
(tip) Make sure that all utensills including your hands are cleaned well before making your sausage.