My dad's sausage that he makes. In fact when I talked to him he was in the process of making it. (he used beef hambuger because he can't get out and hunt anymore). I told him he had to send me some so I could take a photo of it. He got hard of hearing.
1Mix the 5 pounds of venison burger with the Tender Quick Salt...Mix very well.
"get your feet into it"
Put in refrigerator and leave overnight.
2Next morning have burger mix in a big bowl. Poke holes into it.
Pour over top of burger: teriyaki sauce, liquid smoke, pepper and garlic powder.
You may add extra seasonings: couple of shakes of Old Bay or Greek seasoning.
3Mix very well again. This will be very, very sticky.
Divide into 3 loafs. Set each loaf on a sperate piece of suran wrap (15" long). Shape each loaf into about 7"to 8" long. Bring sides up and wrap. Do not fold over ends. Roll loaf on counter to shape into 12" to 13" long. Fold ends over and repeat with remaining loafs. Put on board or cookie sheet and refrigerate for 24 hours.
4Remove from refrigerator (after 24 Hr). Remove suran wrap on the 3 loafs and place on a broiler pan.
Bake at 200 degrees for 4 to 5 hours.
Cool completly. Store in a ziplock. Can be frozen.