Venison summer sausage

1 Servings

Ingredients

Quantity Ingredient
2 pounds Pork sausage
2 tablespoons Black Pepper
5 pounds Ground venison
2 tablespoons Liquid Smoke
1 teaspoon Peppercorns
5 tablespoons Morton Tender Quick Salt
1 teaspoon Red Pepper
2 tablespoons Garlic Salt
2 tablespoons Mustard Seed

Directions

1st. day: Mix well, refigerate (covered) 24 hours.

2nd. day: Repeat above

3rd. day: Repeat above

4th. day: Divide into 5 equal parts (1½# each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 ½ 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 <wmix65@...> on Nov 25, 1997

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