How do You Make Summer Sausage?

Ingredients: 2 1/2 lbs fatty ground beef. 2 1/2 lbs deer ground. 5 tsp Morton’s quick tender cure for meats. 2 tsp mustard seeds. 2 tsp garlic salt. 2 hickory smoked salt. 4 tsp. coarse green pepper. Mix, cover and keep in the refrigerator. Mix every day for 3 days. On day 5, mix and make 4 rolls. Place on boiler pan and bake for 8 hours on 150.