Number of Servings:  Varies Ingredients: 5 pounds ground venison 2 1/2 teaspoons coarse ground pepper 2 1/2 teaspoons garlic powder 2 1/2 teaspoons mustard seed 2 1/2 teaspoons red pepper and peppercorns 2 teaspoons liquid smoke 5 round teaspoons Morton Tender Quick Cure Directions: Combine liquid smoke and Morton Tender Quick Cure. First day - mix all ingredients, cover and put in refrigerator. Second, third and fourth day - mix.  Set out to warm a little before mixing. Fifth day - mix, work, roll out or any way to get into a neat roll. Put in a broiler pan on rack and do in order: Bake at: 140 degrees 1 hour 200 degrees 45 minutes 140 degrees 1 hour 200 degrees 45 minutes 140 degrees 2 hours 200 degrees 45 minutes Turn off oven and leave in oven for 1 hour.   Turn several times and blot with paper towels while baking.  Cool and wrap.  Makes 3 rolls. Notes & Variations: The original recipe used ground beef but was modified to use ground venison by Aunt Nell's niece. Contributor:  Aunt Nell's Kitchen Cookbook/Mary Franzoia Anecdotes: Aunt Nell Hackett of La Cygne, Kansas dedicated her cookbook to family and friends.  She became a homemaker in 1924 and collected many recipes.  Some were new and others were treasured old ones, tried and true.