RE: Making Sausage and Ground venison ?'s
A friend of mine that I work with called the local processing place to ask what it would cost to have an average sized doe processed and made into some sausage, jerky, and other stuff. $250. My buddy just about dropped the phone. I gave him this to try.
This one requires no lining or stuffing. All you need is straight ground venison. I don't mix any pork or beef or anything else with it. It doesn't need it. Try it out. You will enjoy it. It makes basically "summer sausage" without a skin.
2 pounds of ground meat
1 cup water
3 Tbs of "Tender Quick Salt"
1 tsp mustard seed
2 tsp liquid smoke
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp pepper
Mix all in bowl
Divide into three equal parts
Roll into logs and wrap in foil
Refrigerate overnight
Next day. Use a toothpick to poke some holes in the bottom of the logs for the juice to drain out.
Place on a cookie sheet that will hold some liquid
Bake at 350 for 1 hour 15 minutes. Take out and drain on a rack with something under it to catch additional juices. Eat when cool.