Venison Summer Sausage - cooking recipe

Ingredients

2 lb. ground meat (we use 1/2 deer and 1/2 pork, all unseasoned)
1/2 tsp. black pepper
1/2 tsp. mustard seed
1/2 tsp. garlic powder
2 Tbsp. Morton Tender Quick salt
1 Tbsp. brown sugar

Preparation

Mix all ingredients well, then separate and roll in links approximately 2-inches thick.
Wrap in tinfoil and refrigerate for 24 hours.
Remove from foil and bake on raised rack so meat is not in grease, for 35 minutes.
Then turn rolls and bake on other side for 35 minutes.
(Bake 1 hour and 10 minutes total time.)
Bake at 350\u00b0.
Cool and slice.
We often use meat casings instead of tinfoil.
Meat may be baked in casings.