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