Homemade Deer Summer Sausage
2 to 2 ½ lbs of ground venison
2 Tbs Tender Quick salt
1 Tbs Liquid Smoke
1 Tbs Mustard Powder (or mustard seed)
¼ tsp table salt
¼ tsp pepper
¼ tsp garlic salt
¼ tsp onion powder
1 Tbs garlic powder
1 Cup water
Mix all ingredients together - Kneed the meat well after ingredients are added.
Divide into 3 equal portions. Roll each out into logs.
Place logs into refrigerator for 24 hours minimum.
Wrap logs with aluminum foil (shiny side in) and place on a broiler rack (to catch the juices).
Punch several holes in the side of each with a fork.
Bake for 1 hour at 350 F. Remove from oven, remove foil, place logs on a cloth towel and press gently to absorb excess fat and moisture.
Let cool to room temperature and refrigerate.
Enjoy, best with some cheese and saltines!