Its freakin awesome
5 pounds of ground venison
1 pound of 60/40 ground beef( fattier the better)
2TB Mortons Tender Quick Curing Salt
2 1/2 tsp garlic salt
2 1/2 tsp coarse black pepper
2 1/2 tsp mustard seed
1 tsp liquid smoke
Mix the grind together. I usually mix it by hand and run it through the grinder. Mix your salt and other dry ingredients together and sprinkle over the meat, a little at a time, until its all incoporated. Add the liquid smoke a little at a time as you mix in the dry ingredients. Refrigerate for about 24 hours, mixing occasionally.
Take out and roll into about 2 pound logs or out in large meat casings. I find it easier just to shape them by hand.
Put in the oven at 200° and cook until the center reaches 160°
It will make your tongue wag