Venison Summer Sausage Recipe

2 lbs of venison

2 tbs. of tender quick salt

1 tbs. liquid smoke

1 tbs. mustard seed

1/4 tbs. salt

1/4 tbs. pepper

1/4 tbs. garlic salt

1/4 tbs. of onion powder or onion salt

1 tbs. garlic powder

1 cup of water

Mix all ingredients. Roll into two/three rolls and refrigerate a min of 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out.

Place the rolls on the rack in an oven heated to 350 degrees for approximately 1 hour. You can also wrap the rolls in allum. foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings).

Go to Making Venison Sausage 


Back to Venison Sausage Recipes from Venison Summer Sausage

Copyright © 2010-2016 New York Antler Outdoors. All Rights Reserved

Sign Up FREE!

and recieve our upcoming newsletters and other site info.

Email


First Name




Go to my Blog

FEATURED BOOKS

Shed Hunting
By Joe Shead

A Lifetime of Big Woods
Hunting Memories
By Todd mead

Back Country Bucks
By Todd mead