We have the meats!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
SMF Premier Member
Jun 17, 2022
Central TX
Ok fellas, here is the recipe

3 lbs of ground venison
1 tsp liquid smoke
1/4 tsp ground pepper
1/2 tsp onion powder
3 tbsp morton tender quick
2 tsp mustard seed
1/4 tsp garlic powder
1 cup cold water
Mix ingredients well, roll meat into cylinders about a pound each. Wrap each one with aluminum foil (shiny side in). Refrigerate for 24 hours. Place rolls on a pan ( i think it helps to have them sitting a rack above the pan, but do whatever). Poke a few holes on the bottom of each and place in pre heated oven @ 325 for an 90 minutes.
This is the base recipe. You can alter the ingredients to your liking or just to spice it up some. Pork of beef trimmings can be added if you like. Ive done it with pork sausage added and it really stepped it up a level. I do suggest trying a batch without first though, just to experience the natural flavor it has! Enjoy!
PS, I also suggest if you do more than one batch, to mix then up separately.
Appreciate you sharing this!
  • Like
Reactions: Buckeyedude


Smoking Fanatic
Original poster
★ Lifetime Premier ★
Thread starter
Aug 5, 2018
Took some of the sausage and made breakfast this morning since my son is visiting back from college for the weekend.
Omlette, couple of egg cheese and sausage sandwiches and the last is my summer sausage and cheddar sandwich.

  • Like
Reactions: gmc2003
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads