Summer Sausage - cooking recipe

Ingredients

1 lb. venison
1 lb. ground beef
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/2 tsp. mustard seed
1 Tbsp. liquid smoke
3 Tbsp. Morton Tender Quick meat cure salt
1/2 tsp. peppercorns

Preparation

Mix all ingredients; roll into 2 or 3 rolls.
Wrap in heavy aluminum foil.
Seal and refrigerate for 24 hours.
Place in pan of boiling water.
Boil for 1 hour.
Poke holes in bottom of foil; let drain on rack.