Easy Venison Summer Sausage Recipe
Making summer sausage is a perfect way to enjoy some tasty venison
- 3 pounds ground venison with no fat (deer, elk, antelope)
- 1 pound lean ground beef (or ground pork)
- 2 cups water
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 teaspoons cracked black pepper
- 2 teaspoons mustard seeds
- 2 teaspoons liquid smoke
- 3 tablespoons Tender Quick
Mix dry ingredients together in a small bowl. Add to the ground venison and ground beef and mix thoroughly. Form into 2½-inch logs approximately 8-inches long and pack tightly. Wrap in aluminum foil and chill for 24 hours.
Take out of the refrigerator and pierce several times through the foil. Bake on a broiler rack over a broiler pan at 325 degrees for 1½ hours. Take the foil off and place back on rack to finish dripping. Rewrap and refrigerator or freeze.
Note: You may also use an empty, clean soup can. Just spray (or rub) well with oil and pack with the meat mixture. Bake and the meat will slide right out.
For more delicious venison recipes, please visit www.MissHomemade.com.