5 pounds deer burger
3 tablespoons Morton Tender Quick
2-1/2 teaspoons mustard seed
1-1/2 teaspoons garlic powder
1 tsp. celery salt
Mix all ingredients well and cover. Refrigerate the sausage for three days, mixing well once each day. Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours.
