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Venison Summer Sausage

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Rate this recipe 4.5/5 (4 Votes)

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

Details

Servings 20

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.

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