Summer Sausage - cooking recipe

Ingredients

5 lb. ground meat (if venison, add 1/2 lb. pork fat)
4 Tbsp. sugar cure
2 1/2 Tbsp. dry mustard
1 tsp. garlic salt
2 1/2 Tbsp. coarse black pepper
1 1/2 Tbsp. liquid smoke

Preparation

Mix and knead 5 minutes.
Shape into 5 rolls and wrap in foil. Refrigerate 2 to 4 days.
Remove foil and put on wire racks with drip pan underneath and bake 9 hours at 160\u00b0.
Rewrap in foil and freeze or refrigerate.