Medium Korean Dinner

Gramps' Venison Summer Sausage

Name: Gramps' Venison Summer Sausage
Prep time: 12 min
Cook time: 73 min
Total time: 85 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 5 pounds ground venison; 2 tablespoons sugar-based curing mixture , such as Morton Tender Quick; 2.5 teaspoons garlic salt; 2.5 teaspoons ground black pepper; 2 teaspoons mustard seeds; 1 teaspoon liquid smoke flavoring

Total Time

1h 25m

12m prep · 73m cook

Servings

4 people

Rating

—

Difficulty

Medium

26 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Pork Venison Smoke Broil Vegan Gluten-Free Nut-Free Fried asian korean sweet savory umami sugary european halal kosher plant_based main german processed_meat

Gramps' venison summer sausage recipe has been shared among our family for years. Each year, during the hunting season, my gramps would make this for all the hunters and family visiting.

Ingredients

5 pounds ground venison
2 tablespoons sugar-based curing mixture , such as Morton Tender Quick
2.5 teaspoons garlic salt
2.5 teaspoons ground black pepper
2 teaspoons mustard seeds
1 teaspoon liquid smoke flavoring

Instructions

1

Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
2

Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
3

Preheat the oven to 200 degrees F (95 degrees C).
4

Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
5

Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.