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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Venison Summer Sausage Recipe

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This recipe for Venison Summer Sausage is from The Raymond Roseman Family Cookbook Project, 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:  
7 lbs. very lean ground venison
1-lb ground pork
2 tsp. mustard seed ???
1 1/2 tsp. course black pepper
1.5 Tbls. Peppercorns
2 tsp. garlic powder
3 Tbls. tender quick salt / Bradley Meat Cures (Demerara) - (Cabelas)
2 Tbls. liquid Wilson’s hickory smoke
Directions:
Directions:
Combine all ingredients, mix well. Shape into 2-4 rolls and wrap tightly with aluminum foil. Store in the refrigerator 24 hours. Do not remove foil. Place in large pan and cover with water. Boil 45 min. Unwrap to drain liquid. Re-wrap in plastic and store in refrigerator.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
24 hours

 

 

 

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