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

Directions:

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.