1 lb ground venison*
1 Tbsp Liquid smoke
1 Tbsp Morton Salt Tender Quick
1/4 teaspoon coarse ground pepper
1/4 teaspoon minced garlic
1/4 teaspoon mustard seeds
The day before you want to process the summer sausage, mix the meat and spices in a bowl. Place the seasoned meat in a gallon zipper bag and roll into a 2" loaf. Refrigerate overnight.
Pre-heat the oven to 300 degrees.
Line a baking sheet with some aluminum foil. Place a rack on top. Place the loaf on the rack.
*We used deer meat processed with a small amount of beef fat.