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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Gramps' Venison Summer Sausage Recipe

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This recipe for Gramps' Venison Summer Sausage is from Lee 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:  
5 pounds ground venison

2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

2 teaspoons mustard seed

2 ˝ teaspoons garlic salt

2 ˝ teaspoons ground black pepper

1 teaspoon liquid smoke flavoring
Directions:
Directions:
Step 1
Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

Step 2
Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

Step 3
Preheat an oven to 200 degrees F (95 degrees C).

Step 4
Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.

Step 5
Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts
Per Serving: 102 calories; protein 18.6g; carbohydrates 0.3g; fat 2.4g; cholesterol 68.5mg; sodium 774.3mg.
Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
20 min

 

 

 

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