Venison Summer Sausage - cooking recipe

Ingredients

3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the \"wild\" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt

Preparation

Mix all together thoroughly.
Form into 2-21/2\" logs about 8\" long.
Pack tightly as possible.
Wrap in aluminum foil, shiny side inches.
Refrigerate for 24 hours.
Take out, turn over and pierce foil several times with a fork.
Bake on a sprayed broiler rack over broiler pan at 325\u00b0F for 1 1/2 hour.
Unwrap and remove to rack to finish dripping.
Rewrap and refrigerate or freeze.