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Venison Summer Sausage
Ingredients:
2 pounds pork sausage
2 tablespoon black pepper
5 pounds ground venison
2 tablespoon liquid smoke
1 teaspoon peppercorns
5 tablespoon Morton Tender Quick Salt
1 teaspoon red pepper
2 tablespoon garlic salt
2 tablespoon mustard Seed
Instructions:
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 on Nov 25, 1997 |
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