Venison Summer Sausage

2 lb. Ground Venson

2 l. Ground Pork

1 ½ tsp Liquid Smoke

1 Cup Cold Water

1 Tbsp Mustard Seed

½ tsp Onion Powder

1/8 th tsp Garlic Powder

3 Tbsp Morton’s Tender Quick Meat Cure

Mix all the ingredients and then mix with the ground meat.  Make into rolls of the size you want. Roll into aluminum foil with the shinny side toward the meat.  Refrgerate for 24 hours  This gives the seasonings time to marinate the meat mixture.  Place the rolls on a rack in a pan to catch the drippings.  ( First use a fork to puncture the underside of the foil to allow drainage as it bakes)  Bake for one hour and 15 minutes at 325° or until done (170° internal temperature).  Slice and enjoy.