Homemade Summer Sausage

 5 lb ground hamburger (no lean burger)

 5 Tbsp liquid smoke (found near barbecue sauce)

 5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)

 2 Tbsp coarse ground pepper

 2 Tbsp minced garlic

 2 Tbsp mustard seeds

 In a large bowl, mix all ingredients with your hands like making meatloaf.

 Cover and Refrigerate 24 hours.

 Take out and knead one more time then make 4 (14x2 inch) logs.

 Put them on a cookie sheet with 1-2 inch sides.

 Bake at 300 degrees for 3 hours.

 Take out and wrap in wax paper with aluminum foil around that.

 Refrigerate until well chilled.

 Serve by slicing and eating alone or with crackers and cheese.

 NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

 IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.