Summer Sausage

This recipe is from Ozark County Times holiday edition....

Summer Sausage
Teresa Allen

1 lb deer meat , ground
1 lb hamburger
1 cup water
1/4 teaspoon garlic powder
1/4 teaspoon mustard seed
2 Tablespoon liquid smoke
3 Tablespoon Morton Quick curing salt

Mix together. form in 3 or 4 logs. Wrap in foil. refrigerate 24 hours. Poke with holes with toothpicks into bottom of each log. Bake in broiler pan for 1 hour at 325 degrees.