From Virginia Wiedemann:  "You can make this sausage with 4 lb. of venison, moose or elk, and 1 lb. pork, ground together, even though the original recipe calls for ground beef.  It makes a lot, keeps well, and freezes well too.  Great for appetizers, sandwiches, or on pizza, and MUCH lower fat than anything you can buy in a store.  Once you try it you'll be making it regularly!"

Summer Sausage

5 lb. lean ground beef
2-1/2 tsp mustard seed
2-1/2 tsp cracked black pepper
3 TBSP Morton Quick Salt (Note: not regular salt)
2 1/2 tsp garlic salt
1/2 tsp (or more) liquid smoke

Mix all ingredients in a large glass or pottery bowl with a tight cover.  Refrigerate for 3 days, taking out and mixing thoroughly each day.

At the end of the third day shape into 5 tightly packed rolls.  Place rolls on broiler pan so any fat can drip down into bottom, and bake in the center of the oven at 175° to 200° F. for 8 hours, or overnight.

After rolls have cooled, wrap in plastic wrap, then in foil.  Refrigerate or freeze.  If you are going to keep them for more than a week they should be frozen.

Note: this recipe calls for Morton's Meat Curing Salt.  There may be more than one variety or flavor of Quick Salt in your store.