Gramps' Venison Summer Sausage

1 . Stage

Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

2 . Stage

Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

3 . Stage

Preheat an oven to 200 degrees F (95 degrees C).

4 . Stage

Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.

5 . Stage

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.