VENISON SUMMER SAUSAGE

By gbvampy1

***Bake to internal temperature 160 degrees

***adding water to the meat first insures that the spices are all incorporated well into the meat.

Ingredients

• 2 Lbs. Ground Venison
• 1/2 Lb. Ground Pork Sausage
• 2 Tbs. Tender Quick Salt
• 1 Tbs. Liquid smoke
• 1 Tbs. mustard seed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
• 1/4 tsp. onion powder or onion salt
• 1 tsp. garlic powder
• 1 Cup of water

Preparation

Step 1

Mix meats and the cup of water in a bowl. Add all other ingredients and mix well. Form into logs, making sure that they have no air pockets. Wrap in aluminum foil, twisting the ends to seal. Pierce the foil with several holes all over. Refrigerate for 24 hours. Have a pan underneath the rolls incase any liquid seeps out. Place rolls on a rack in the oven heated to 350 degrees for approximately 1 hour or until the internal temperature reaches 160. Turn several times during baking.