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Venison Summer Sausage


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

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 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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