Jack's Venison Summer Sausage
3 LB ground venison
1 tsp. liquid smoke
2 tsp. mustard seed
1/8 tsp course ground pepper
1/4 tsp garlic powder
1/2 tsp onion powder
1 cup water
3 tbsp curing salt
Combine all ingredients, mix well. Roll into three rolls.
Wrap each in foil, shiny side out. Place in the refrigerator for 24 hours.
Poke holes in bottom of foil. Place in a roasting pan with a wire rack on the
bottom, add 2 cups of water Bake at 325 degrees for 1 1/2 hours.
Will look reddish when done.
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