Summer Sausage

  • 2 pounds ground venison
  • 1 cup water
  • 3 tablespoons quick cure salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/2 teaspoon mustard seed
  • 1 tablespoon liquid smoke

Mix all ingredients well. Shape on aluminum foil in two rolls. Twist ends of rolls to secure. Refrigerate for 24 hours. Place in kettle and cover with water and boil 1 hour. Remove and punch holes in foil to drain water.

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