Venison Bologna - cooking recipe

Ingredients

15 lbs ground venison
2/3 cup Morton Tender Quick salt
1/2 quart vegetable oil
7 1/2 teaspoons black pepper (1/2 t per lb.)
7 1/2 teaspoons garlic salt (1/2 t per lb.)
8 teaspoons Accent seasoning
1 1/2 teaspoons liquid smoke
1/2 cup brown sugar

Preparation

Mix all ingredients except liquid smoke and oil together.
Let stand in refrigerator overnight.
Next day, mix liquid smoke and oil together before adding to mixture.
Mix every- thing thoroughly now.
Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
Drain; cool and wrap in many layers of freezer paper.
Freeze.