Venison Summer Sausage Recipe - Cooking Index
Venison Summer Sausage Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Pork sausage |
| 2 tablespoons | 30ml | Black pepper |
| 5 lbs | 2270g / 80oz | Ground venison |
| 2 tablespoons | 30ml | Liquid smoke |
| 1 teaspoon | 5ml | Peppercorns |
| 5 tablespoons | 75ml | Morton Tender Quick Salt |
| 1 teaspoon | 5ml | Red pepper |
| 2 tablespoons | 30ml | Garlic salt |
| 2 tablespoons | 30ml | Mustard Seed |
1st. day: Mix well, refrigerate (covered) 24 hours.
2nd. day: Repeat above
3rd. day: Repeat above
4th. day: Divide into 5 equal parts (1 1/2 lbs. each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke until done. I have a Gander Mountain brand electric smoker with the water pan. I used it the last time I made the sausage and smoked it for 4 hours. Much better tasting than using the oven. Only problem is that my smoker has no settings, just plugs in.
* Keeps 3 weeks in refrigerator, and DO NOT use metal dish for mixing or storing.
Posted to BBQ List by Wiley Mixon <[email protected]> on Nov 25, 1997
Source:
Contributed By Tom Solomon
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