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Summer Sausage

By

Neil

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 5 pounds ground venison
  • 5 teaspoons tender salt
  • 2 1/2 tablespoons mustard seed
  • 2 1/2 teaspoon garlic salt
  • 1 tablespoon hickory smoke salt

Details

Preparation

Step 1

Stir put in refrigerator stir everyday on 4th day cut into 4 long rolls. Put in shallow pan and bake. 140 F uncovered 8 hours. Cool and wrap.

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