Venison Summer Sausage

By á-6994

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

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.