Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Venison Summer Sausage none 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 Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
