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Summer Sausage Recipe

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This recipe for Summer Sausage is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs ground venison with no fat (deer, elk, antelope)
1 lb lean ground beef (or ground pork)
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons Liquid Smoke
3 tablespoons Tender Quick
Directions:
Directions:
Mix dry ingredients together in a small bowl. Add to the ground venison and ground beef or pork and mix thoroughly. I usually let rest in the fridge for a couple days. Form into 2-1/2 inch wide logs that are approximately 8 inches long and pack. Cover and refrigerate. (Don’t forget to pack tightly otherwise you’ll have a mess)
Take out of the refrigerator, unwrap put on smoker at 200º-225º until an internal temperature reaches 160º. Cool, wrap and refrigerate. ENJOY!!!
Personal Notes:
Personal Notes:
I usually make a double batch. I also have diced jalapeños and cheese of choice and added to the mixture before rolling into logs.

 

 

 

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