Venison Summer Sausage
By á-6994
Rate this recipe
4.2/5
(5 Votes)
Ingredients
- Grind fine:
- 17 lbs venison
- 3 lbs pork
- In a mixing bowl, mix together with minimal water (1 c):
- 3 1/2 cups Reichert S.S Seasoning
- 4 oz cure
- 3/4 cup bull flour
- 1/3 cup mustard seed
- 3 tbsp garlic powder
- 1/3 cup coarse ground pepper
- 1/3 bottle Liquid Smoke
Details
Servings 20
Preparation
Step 1
Hang in smoker for 1 hr @ 100-125 deg.
When dry to the touch, add smoke and raise to 150 deg for 4 hrs.
Raise smoker temp to 200 deg and hold at this temp until the internal temp is 170 deg.
Remove from smoker and cool quickly in ice bath.
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