SMOKY SUMMER SAUSAGE WITH BACON

By scratch cook

Ingredients

• 3 pounds ground venison
• 1 pound bacon
• 1/4 cup water
• 2 tablespoons Morton tender quick
• 2 tablespoons mustard seeds
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 2 teaspoons onion powder

Preparation

Step 1

run bacon through meat grinder. if you don't have a meat grinder, chill bacon until very hard and chop fine. combine all ingredients and mix thoroughly. refrigerate for 3 days, mixing daily. stuff raw sausage into casings and place in smoker at 140* for 2 hours. increase to 160* and continue smoking for 3 hours. increase to 180* and continue smoking until sausage is 155* inside.