Gramps' Venison Summer Sausage Recipe

Place the venison in a large mixing bowl. Sprinkle with the curing mixture mustard seed garlic salt pepper and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together about 2 minutes.

Cover the bowl with plastic wrap and refrigerate for 3 days mixing well each day.

Preheat an oven to 200 degrees F (95 degrees C).

Divide the mixture into 5 one-pound logs place onto a broiler pan and place a sheet of aluminum foil on top to cover.

Bake in the preheated oven until the logs are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C) 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.