Venison Summer Sausage Saga

[cowgirl]

You know, I have quite a bit of cheesecloth, it didn't cross my mind to use it.
Thanks for the tip Debi!

 

[nocontest]

Here's a got to try for ya- I have posted this on another thread before- holds together real well with out a casing.


SUMMER SAUSAGE

6# Ground Venison
1-1/2 TBL pepper
3 TBL- Mustard Seed
3/4 TBL Garlic Powder
3/4 TBL Crushed Red Pepper
1-1/2 TBL Onion Powder
7-1/2 TBL Tender Quick
3/4 TBL Liquid Smoke
3 Cups Cold Water

Mix well & Fridge for 24 hours. Roll into log (fatty), wrap with foil, and place in boiling water for 30-40 minutes. Finish on the smoker. I guarantee you'll be making this as part of your venison processing every year. This recipe is one of my favorites that is always asked for once someone tastes the finished product.

 

[cowgirl]

That looks good NoContest....thanks for sharing!

 

[richtee]

According to the Morton directions, you may be slightly over-curing. try dropping to 6 TBS T.Q. and using Kosher if the salt level is too low.