EASY VENISON SAUSAGE

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.