My
Collection of Keeper Recipes
Summer Sausage (Venison)
Categories:
appetizers, miscellaneous
5 lbs ground beef or venison
4 teaspoon morton tender quick cure salt
2 1/2 tablespoon mustard seed
2 tablespoon black pepper
2 1/2 tablespoon garlic salt
1/2 teaspoon cayenne pepper
1 teaspoon hickory smoke flavoring
Mix all ingredients and refrigerate. Knead once daily for 3 days. On 4th day make into 5 or 6 logs (2" x 6"). Put logs on rack in a broiler pan. Bake @ 150°F for 10 hours, turning several times.
Slice thin and serve with crackers and cheese.
NOTE: Keep refrigerated for up to 3 weeks. Freezes well after cooking.
Contributor: Steve Goodin (Holly Hill, SC)