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Venison Summer Sausage

Venison Summer Sausage

4  out of 5
January 24, 2016
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CrownBBQ A long process but well worth the wait
From Category Venison

Posted In Venison Recipes


1st. day: Mix well, refrigerate (covered) 24 hours.

2nd. day: Repeat above

3rd. day: Repeat above

4th. day: Divide into 5 equal parts (1 1/2 lbs. each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke until done. (aprox 4 hours) Much better tasting than using the oven.


2 pounds pork sausage
2 tablespoons black pepper
5 pounds ground venison
2 tablespoons liquid smoke
1 teaspoon peppercorns
5 tablespoons Morton Tender Quick Salt
1 teaspoon red pepper
2 tablespoons garlic salt
2 tablespoons mustard Seed

  • PREP n/a
  • COOK 4 h
  • READY IN 10 h 55 min
  • DIFFICULTY Advanced
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