Venison Summer Sausage 2 lb Pork sausage
2 tb Black Pepper
5 lb Ground venison
2 tb Liquid Smoke
1 ts Peppercorns
5 tb Morton Tender Quick Salt
1 ts Red Pepper
2 tb Garlic Salt
2 tb Mustard Seed
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. Venison Summer Sausage printer friendly version located here.
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