Venison Sausage Sticks Recipe


5 lbs. Ground venison

5 tsp. Quick salt

2 1/2 tsp. Regular salt

1 tsp Liquid smoke flavoring

2 tsp. Garlic salt

2 1/2 tsp Peppercorns

2 1/2 tsp Mustard seed

1/2 tsp Ground or crushed red pepper


Mix all ingredients together and knead for 10 minutes.

Place in a mixing bowl; cover and seal. Refrigerate for 24 hours.

Remove and knead for another 10 minutes. Seal and refrigerate another 24 hours.

Divide into five 1 pound portions. Roll each into a log shape. Place on a broiler pan (for drainage) and bake at 150 F for 8 hours. Cool, wrap in foil, and store in refrigerator or freezer.

To serve, slice think for crackers or sandwiches

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