Summer Sausage - cooking recipe

Ingredients

5 lb. meat (venison or ground beef)
2 tsp. mustard seed
1 tsp. sage
1 tsp. smoked salt
5 tsp. Morton tenderizer quick (cure)
2 1/2 tsp. coarse ground pepper
1/2 tsp. garlic salt

Preparation

Mix dry ingredients in bag.
Use large bowl.
Add meat and make ball of meat (knead) and refrigerate for 24 hours.
Knead and refrigerate for 24 hours.
Do this 3 days total.