Summer Sausage - cooking recipe

Ingredients

2 lb. ground venison, no-fat added
2 Tbsp. Tender Quick salt
1 tsp. liquid smoke
1/4 tsp. coarse pepper
1 Tbsp. Tabasco sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. mustard seed
1/2 Tbsp. crushed red pepper
1 c. water

Preparation

Mix all of the ingredients together.
Put in an airtight container and refrigerate for 24 hours.
Shape into two rolls and bake at 350\u00b0 for 1 1/2 hours.