I'm going to do my first batch of venison summer sausage and I want to get the flavor right before I make a big batch. I made this recipe and subed beef for venison. It was very bland. No flavor. Can someone help me with some good flavor?
3 lb | ground venison |
1 lb | ground pork (we use pork butt roasts when we grind to add to our venison hamburger) |
4 Tbsp | mortons tender curing salt |
2 tsp | onion powder |
2 tsp | minced garlic (dry) |
2 tsp | minced onion (dry) |
2 tsp | peppercorns, coarsely ground |
2 tsp | paparika |
2 tsp | yellow mustard seed |
2 c | water |
heavy duty aluminum foil | |
large cookie or baking sheet |