This is a very basic summer sausage which can be prepared in the oven.

1. Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf)
2. Cover bowl and refrigerate 24 hours.
3.  Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
4. Wrap in aluminum foil with shiny side towards meat.
5. Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
6. Bake at 325 degrees for 1 1/2 hours.
7. Remove foil and rewrap in plastic wrap.
8. Ready to use or freeze.

1. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke.
2. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
3. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
4. Preheat an oven to 200 degrees F (95 degrees C).
5. Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
6. 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.

Ingredients:

• 5 pounds lean ground beef
• 5 heaping teaspoons of Morton's "Tender Quick" curing salt
• 2 1/2 heaping teaspoons of mustard seed
• 1 teaspoon ground pepper
• 2 1/2 teaspoons garlic salt
• 1/2 teaspoon cayenne pepper
  

Day 1: Mix all the ingredients and knead well.
Refrigerate in sealed container.

Day 2: Knead again; cover and continue refrigerating.

Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip.
Bake 7 hours at 150 degrees.
Turn rolls 45 degrees every 2 hours.

Store in the fridge or freezer.