VENISON SUMMER SAUSAGE

5 lb ground venison                         6 Tbl morton quick cure

1 lb ground pork                             3  Tbl liquid smoke

2 1/4 cups water                             3 tbl  mustard seed

1 1/2 tsp garlic powder                   1 1/2 tea onion powder

mix all ingredients together.  Divide into 3 rolls and wrap in aluminum foi, shinny side in, put in fridge for 24 hours.  After 24 hours pull out of fridge and poke holes with a toothpick on the botom side to let the liquids escape.  I put on a baking rack place in a preheated 350 degree oven  for 1 hour.  Let cool in fridge and enjoy.

Gabby's Secrets

I change up a few things I add Ground Mustard instead of Mustard seed I also add a 1/4 cup brown sugar, Fresh ground pepper, 1 tea ground cumin.  Play with other seasonings, make it your own.