From Aim4Gold

--------------------------------------------------------------------------------
Smoke-Flavored Venison Summer Sausage

4 lbs coarse ground venison
1 lb pork sausage
1 cup water
¾ tsp black pepper
½ tsp garlic salt
1 ½ tsp onion salt
1 to ½ Tbsp Peppercorns (I use ½ Tbsp and grind it up)
4 Tbsp tender quick salt
2 ½ Tbsp mustard seed
3 Tbsp McCormicks hickory smoke salt

Mix all ingredients.
Form into 5 rolls. Wrap in aluminum foil and refrigerate for 3 to 4 days. Place in a shallow baking dish, poke toothpick holes in the bottom of the foil for drainage. Bake at 140 degree oven for 8 hours.
Remove from oven and cool to room Temp. Leave in aluminum foil and freeze until ready to serve.