Venison Summer Sausage

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Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient:

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Verified by stevemur

Original recipe makes 1

2 tbLiquid smoke

1 tsCayenne pepper

2 tbBlack pepper

2 tbGarlic salt

2 tbMustard seed

1 tsPeppercorns

2 lbPork sausage

5 lbvenison; Ground

5 tbMorton Tender Quick Salt

Venison Summer Sausage Preparation

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