Low fat, low salt version of summer sausage

This version is a tweeking of one I used several years ago when the children were home. Back then we only had beef. Now we use venison. If you take ground venison to a slaughter house they want something like 12# to make 25# of summer sausage and tell you that the beef or pork fat is neccessary to make summer sausage. This recipe is proof that isn't so. Everyone who has tasted it likes it if they like summer sausage.

Summer sausage- low fat - low salt version

5# ground venison or very lean beef
1/3 cup olive oil
5 teaspoons Morton Quick Curing Salt
1 teaspoon Hickory Smoke salt- down from 2-3 teaspoons
5 teaspoon liquid smoke- up from 3 teaspoons
3 - 4 1/2 teaspoon ground black pepper( I don't like black pepper very well so use the lesser amount)
4 1/2 teaspoon mustard seed
1-2 teaspoon garlic powder- changed from 3 teaspoons garlic salt
2 teaspoon pepper corns

Mix meat and oil well first. Then add the other seasonings. Refrigerate for 5 days. Knead well each day to keep the seasonings mixed in well. On 5th day shape into 3 - 5 log shaped rolls. Bake at 200* for 6-7 hours depending on the size of the rolls. Turn every 2 hours to be sure the logs cook clear thru and evenly. Cool totally, then wrap in cling wrap and refrigerate or freeze. I like to refrigerate for a few days before freezing. This forms its own rind but I like to brush each roll lightly with olive oil when I take them out of the oven.