Venison Sausage Sticks Recipe
5 lb 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