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| Recipe: Venison Summer Sausage Submitted By: James Lawson |
Ingredients
3 lbs. Ground Venison (No pork added)
2 tsp. Mustard Seed
2 tsp. Liquid Smoke
1/4 tsp. Garlic Powder
1/8 tsp. Ground Pepper
1 Cup Cold Water
1/2 tsp. Onion Powder
3 tbsp. Morton Tender Quick Curing Salt
Preparation:
Mix all ingredients well. Divide meat into three equal parts and roll into a cylinder shape. Wrap each
roll in aluminum foil with the shiny side in. Place in refrigerator for 24 hours. Preheat oven to 325
degrees. Poke holes in the foil on the bottom of the rolls and place on a broiler pan. Bake for one
and a half hours. Alter ingredients as per taste.
I usually add 1 tbsp. Crushed Red Pepper Flakes.
3 lbs. Ground Venison (No pork added)
2 tsp. Mustard Seed
2 tsp. Liquid Smoke
1/4 tsp. Garlic Powder
1/8 tsp. Ground Pepper
1 Cup Cold Water
1/2 tsp. Onion Powder
3 tbsp. Morton Tender Quick Curing Salt
Preparation:
Mix all ingredients well. Divide meat into three equal parts and roll into a cylinder shape. Wrap each
roll in aluminum foil with the shiny side in. Place in refrigerator for 24 hours. Preheat oven to 325
degrees. Poke holes in the foil on the bottom of the rolls and place on a broiler pan. Bake for one
and a half hours. Alter ingredients as per taste.
I usually add 1 tbsp. Crushed Red Pepper Flakes.
