Summer Sausage

1. 1

   In a large bowl, mix together the ground venison and pork sausage.

2. 2

   Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer.

3. 3

   Mix in just enough water to make the mixture sticky.

4. 4

   Cover, and refrigerate for three days, mixing once a day.

5. 5

   On the fourth day, preheat the oven to 160 degrees F (70 degrees C).

6. 6

   Form the mixture into 2 inch rolls, and place them on a baking sheet.

7. 7

   Bake for 6 hours in the preheated oven, until firm and cooked through.

8. 8

   Wrap in plastic wrap, and refrigerate until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.