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).
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