Venison Summer Sausage

Venison Summer Sausage Ingredients

2 lb Pork sausage	5 tb Morton Tender Quick Salt
2 tb Black Pepper	1 ts Red Pepper
5 lb Ground venison	2 tb Garlic Salt
2 tb Liquid Smoke	2 tb Mustard Seed
1 ts Peppercorns

Instructions for Venison Summer Sausage

1st. day: Mix well, refigerate (covered) 24 hours. 2nd. day: Repeat above 3rd. day: Repeat above 4th. day: Divide into 5 equal parts (1 1/2# 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 til 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-digest V5 #722 by Wiley Mixon on Nov 25, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Mustard	Peppercorn	Salt
Sausage

for flavor and categorization

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