From Virginia Wiedemann: "You can make this sausage with 4 lb. of venison, moose or elk, and 1 lb. pork, ground together, even though the original recipe calls for ground beef. It makes a lot, keeps well, and freezes well too. Great for appetizers, sandwiches, or on pizza, and MUCH lower fat than anything you can buy in a store. Once you try it you'll be making it regularly!"
5 lb. lean ground beef
Mix all ingredients in a large glass or pottery bowl with a tight cover. Refrigerate for 3 days, taking out and mixing thoroughly each day.
At the end of the third day shape into 5 tightly packed
rolls. Place rolls on broiler pan so any fat can drip down into bottom,
and bake in the center of the oven at 175░ to 200░ F. for 8 hours, or overnight.
Note: this recipe calls for Morton's Meat Curing Salt. There may be more than one variety or flavor of Quick Salt in your store.