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Wild Game Summer Sausage


5 pounds wild game.; (90/10) Make sure
-- you have at least
-- 10% fat.
4 tablespoons Morton Tender Quick; (level)
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon mustard powder
2 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons red pepper flakes
1/2 tablespoon liquid smoke
1 tablespoon soy sauce
1 1/2 tablespoons worchestershire sauce
3 tablespoons water

For 10 or 20 pound batches just double or quadruple. Follow the directions your first time. You will be suprised how such small amounts of ingredients flavor the sausage. Place the meat in a large mixing pan. Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the dry ingredients Mix all liquid ingredients and sprinkle across meat. Knead well. Roll into 4 or 5 rolls and cover. Place in refrigerator all night. This must be done for the meat to cure. All night is the shortest time I recommend. Two days does have a better flavor. I have left it in the refrigerator for a week before cooking. Smoke between 150 and 200 degrees for two hours. Turning over at the hour mark. After two hours up the temperature to 325 degrees for an hour, turning over at the 30 minute mark. Should be about done then. (Ground chuck or hamburger can be used in place of wild game too, remember 90/10) Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by "Kent Wible" on Feb 6, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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