Gramps' Venison Summer Sausage

Ingredients

• 5 pounds ground venison
• 2 tablespoons sugar-based curing mixture , such as Morton Tender Quick
• 2.5 teaspoons garlic salt
• 2.5 teaspoons ground black pepper
• 2 teaspoons mustard seeds
• 1 teaspoon liquid smoke flavoring

Instructions

1. 1

   Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.

2. 2

   Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.

3. 3

   Preheat the oven to 200 degrees F (95 degrees C).

4. 4

   Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.

5. 5

   Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.