Venison Summer Sausage

Venison Summer Sausage
Venison Summer Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

lbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

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

Directions

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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