Venison sausage/beefstick

[FX]

3lbs. of ground venison (very lean)

3 T Morton tender quick salt

2 T Liquid Smoke - Hickory

1/2 tsp. onion powder

1 tsp. ground red pepper - cayenne

1/4 tsp. garlic powder

1/2 tsp. ground black pepper

Mix all together well or you may have a real "spicy" section, and roll into sticks, then refrigerate for 24 hrs. Bake uncovered directly on the wire rack at 300* for 1 hour turning every 20 min. I have put a pan on the bottom to catch drippings.

Remember the above is for 3 lbs. I double everything for 6 lbs. That made me 10 rolls about 10 in. long and 2-3"dia. The tender quick can be hard to find, but is necessary as it cures the meat. I was able to find some at Wegmans in Brockport. After mixing, if you wait, it starts to firm up and rolls difficult, so roll quick and then refrigerate. If you like a less smokey flavor, then lessen the amt of liquid smoke. Lengthen cooking time if your meat has a lot of pork mixed with the venison.

Good luck and get the crackers and cheese ready!