Venison Summer Sausage


This is the best sausage recipe I have come across. It takes four days to complete a batch but well worth the wait. Sent to me from Bruce Powers who lives in Texarkana, Arkansas.




5 lb. hamburger or venison mixed with beef tallow

6 tsp. curing salt (or pickling salt)

2.5 tsp. mustard seed

2.5 tsp. coarse ground pepper

2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)

1 tsp. hickory smoke salt (Some liquid smoke may be used)


First day: Mix in a large bowl, cover and refrigerate. Second day: Mix again and refrigerate.

Third day: Leave in refrigerator and do not stir. Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.

Refrigerate or keep in freezer.


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