Rabbit Summer Sausage

From my friend, Dustin Maschino of Dusty's Angora Haven.

2# ground rabbit

1/2 tsp garlic salt

1/2 tsp freshly ground pepper

1/2 tsp mustard seed

5 tsp liquid smoke

2 T Tender Quick curing salt

1 c water

Mix together in bowl, divide into logs.

sprinkle with more pepper, pat in.

Wrap in netting (Dustin used aluminum foil, poking holes to allow drippings to escape)

Then wrap in plastic wrap (Dustin skipped this step)

Refrigerate for 24 hours.

Remove plastic wrap and place on broiler rack and bake at 300 degrees for one to 1.5 hours.

Remove netting once you can handle - netting will stick once its cooled.

Wrap in plastic, and refrigerate for 24 hours before eating.

Thanks, Dustin!