Summer Sausage

Directions

1. 1
   In a large bowl, mix together the ground venison and pork sausage.
2. 2
   Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer.
3. 3
   Mix in just enough water to make the mixture sticky.
4. 4
   Cover, and refrigerate for three days, mixing once a day.
5. 5
   On the fourth day, preheat the oven to 160 degrees F (70 degrees C).
6. 6
   Form the mixture into 2 inch rolls, and place them on a baking sheet.
7. 7
   Bake for 6 hours in the preheated oven, until firm and cooked through.
8. 8
   Wrap in plastic wrap, and refrigerate until needed.