Summer Sausage

Recipe Ingredients

5 lbs	2270g / 80oz	Deer meat
4 tablespoons	60ml	Morton's Tender Quick
3/4 teaspoon	3.8ml	Onion powder
3/4 teaspoon	3.8ml	Garlic powder
3/4 teaspoon	3.8ml	Dry mustard
1 1/2 teaspoons	7.5ml	Coarse ground black pepper
1 1/2 tablespoons	22ml	Ground cayenne pepper
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Worcestershire sauce
3 tablespoons	45ml	Water

Recipe Instructions

After mixing all ingredients shape into rolls and place in ice-box(refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180F) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300F after 45 minutes turn over and cook another 30 minutes. Sausage is now done.

Source:
Kent Wible

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