4 1/2 lb. ground venison
1 lb. pork sausage
2 tbsp. salt
2 tbsp. sugar
2 tbsp. hickory smoked salt
2 1/2 tsp. garlic powder
2 1/2 tsp. mustard seeds
2 1/2 tsp. black pepper

Mix all ingredients well in a large bowl. Cover and refrigerate. Remove in 24 hours and remix well. Return to refrigerator for 3 days. After 3 days, shape into 5 logs. Bake in oven for 8 hours at 140 degrees or 12 hours in your outdoor smoker.