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.
Nutrition Facts
Per serving
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