Deer Summer Sausage

Prep Time 4 days.

6 lb. ground deer meat
1 1/2 tsp. mustard seed
6 Tblsp. Tenderquick
3 tsp. garlic powder
2 tsp. onion powder
3 tsp. hickory smoke salt
3 Tblsp. water
2 tsp. course ground pepper
2 tsp. liquid smoke
2 tsp. Accent (MSG)
2 tsp. paprika
2 tsp. red food color (optional)
2 Tblsp. corn syrup

Day 1: Mix ingredients and Refrigerate.
Day 2: Knead well - Refrigerate.
Day 3: Knead well - Refrigerate.
Day 4: Knead and form into 6 rolls wrapped in foil.
(Rub a little oil on foil to prevent sticking.)
Put 2 c. water in bottom of broiler pan in oven, this will help keep sausage moist. Place rolls on broiler pan rack and Bake at 170 degrees for 1 1/2 to 2 hours.

Keep refrigerated. Can also freeze if desired.
When we made this last - it seemed pretty salty. May look at decreasing some on one of the salt type ingredients.