SUMMER SAUSAGE
2 lbs ground venison *** 1 lb 73% or 80% lean hamburger *** 1 cup water *** 2 TBSP Morton Tender Quick curing salt *** 2 TBSP liquid smoke *** 1 TBSP mustard seed *** 2 TBSP soy sauce *** 1 tsp whole peppercorn (can substitute coarse ground black pepper) 1/2 tsp each garlic powder & onion powder.
Mix well, shape into 3 summer sausage sized rolls, wrap in saran wrap and refrigerate for 24 hours. Bake in 300 degree oven on broiler pan or cooling rack (so any juices drain) for 1 hour 15 minutes OR smoke on smoker 1-1/2 to 2 hours. Cool at room temp, then refrigerate or freeze.
Hint: I go to a butcher and buy their big sausage sleeves that they put their sausage in, soak them in water for 15-30 minutes, then stuff all the meat into 1 large sleeve. When done I cut into 3 pieces and freeze 2...makes for a nice, store-bought looking sausage slice.
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