Venison Summer Sausage Recipe
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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 |
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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).
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