Deer Sausage - cooking recipe

Ingredients

2 1/2 lb. ground venison
2 tsp. garlic salt
1/2 tsp. garlic powder
2 Tbsp. Morton curing salt
2 Tbsp. black pepper
1 Tbsp. liquid smoke
1 c. water

Preparation

Mix all ingredients well.
Refrigerate for 24 hours.
Mix again, then divide into 6 rolls.
Wrap in aluminum foil, press bottom and bake at 325\u00b0 for 1 1/2 hours.
Age 1 week.