Michigan Classic Venison Sausage – 1
5 lbs ground venison
5 teaspoon Morton® Tender Quick®
3 teaspoon garlic, chopped
5 teaspoon Course Ground Black Pepper
21/2 teaspoon mustard seeds
3-5 teaspoons Liquid Smoke
3 teaspoon crushed red pepper (optional)

Mix all ingredients in large plastic bowl. Let stand for 24 hours in frig. Mix again and let stand another 24 hours. Stuff sausage into small link casing or large summer sausage casing. When the casings are full and sized, cook the sausages in the oven for 8-10 hours on 175 degrees, with space between them. Remove from oven and let cool. Hang them to dry in cold area or store in frig.