5# burger (venison or beef, but NOT TOO LEAN)
5 round tsp. "Morton Tender Quick Salt"
2 tsp. mustard seed
2-1/2 tsp. garlic salt
2-1/2 tsp coarse ground pepper
1 tsp. "smoked" salt
Mix all ingredients well and cover in the refridgerator
over night.
Every day for 3 days take out, mix well, and cover and
refridgerate.
On 4th day, remove and form into 20 oz. rolls(logs).
Place sausage rolls on a baking sheet on top of a cookie
sheet (to allow excess fat to drip while cooking).
Bake in 175 degree oven for 8 hours.
When sausage is cool, wrap in aluminum foil.
May freeze some for later.