5 lbs ground venison
2 tsp tender quick salt
1 TBS garlic chopped
5 tsp course ground pepper
2 ½ tsp mustard seeds
3-5 tsp liquid smoke
3 tsp crushed red pepper (optional)
Directions: mix all ingredients in a large bowl, let stand for 24 hrs in refrigerator. Mix again and let stand for another 24 hrs. Stuff meat into casings or make into logs. Cook sausage for 8-10 hrs in a 175 deg F oven, remove and let cool, store in refrigerator.