Toms Peppered Holiday Summer Sausage

• 2 lbs ground beef or 2 lbs ground venison
• 1 cup water
• 1 teaspoon liquid smoke
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 tablespoon mustard seeds
• 3 tablespoons morton's tender quick
• 1 teaspoon seasoning salt
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 -3 drops of your favorite hot sauce

1. In large bowl mix all ingredients well.
2. Roll into 2 or 3 rolls.
3. Wrap each roll in aluminum foil with shiny side.
4. towards meat.
5. Refrigerate 24 hours.
6. Punch holes in bottom of foil with fork.
7. Place on a rack in a baking pan to catch drippings.
8. Bake at 325 degrees for 1-1/4 hour.
9. Let cool and remove foil and dab off any grease with a paper towel.
10. Rewrap with new foil and refrigerate 24 hours then ENJOY!

ground beef, water, liquid smoke, garlic salt, onion powder, mustard seeds, salt, worcestershire sauce, ground black pepper, cayenne pepper, red pepper

Taken from www.food.com/recipe/toms-peppered-holiday-summer-sausage-344240 (may not work)