Summer Sausage
09-16-2009, 03:10 AM
#3
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
Here's one I saved from another site. I haven't made it yet as I have a smoker.
posted November 18, 2002 10:39 PM 
4 lbs venison burger(mixed with beef or pork)
1lb Zesty sausage(bob evans,or jimmy dean)
4 rounded tsp.morton wonder quick salt
2 1/2 tsp black pepper
2tsp garlic salt
2 1,2 tsp mustard seed
2 1/2 tsp liquid smoke
Mix and knead each day for three days.Knead for five minutes each day.On day three ,form into five rolls
bake at 200 degrees for 5 hours ,turning every 1/2 hour. Bake on a broiler pan to catch grease. Will store in freezer bags for up to a year
note this is a great sausage,receipe,try it
posted November 18, 2002 10:39 PM 4 lbs venison burger(mixed with beef or pork)
1lb Zesty sausage(bob evans,or jimmy dean)
4 rounded tsp.morton wonder quick salt
2 1/2 tsp black pepper
2tsp garlic salt
2 1,2 tsp mustard seed
2 1/2 tsp liquid smoke
Mix and knead each day for three days.Knead for five minutes each day.On day three ,form into five rolls
bake at 200 degrees for 5 hours ,turning every 1/2 hour. Bake on a broiler pan to catch grease. Will store in freezer bags for up to a year
note this is a great sausage,receipe,try it
09-29-2009, 01:07 PM
#4
Fork Horn
Join Date: Oct 2007
Location: stafford virginia
Posts: 338
I have made a recipe close to that but with venison only. I did not do all the kneading I made 6 lbs at a time which made about 6 logs I will for it tonight and try to scan it for. I have found a mix from gander mountain that has been great for the past two years but the old one is still good.
10-16-2009, 07:23 PM
#5
Fork Horn
Join Date: Sep 2009
Location: swmo
Posts: 112
mom summer saugage
6lb of ground deer
1 1/2 cups of water
6 level tablespoon of morton tender salt
3/4 teaspoon of pepper
3/8 teaspoon of garlic powder
3/4 teaspoon of onion salt
6 teaspoons of liquid smoke
3 tablespoons of brown sugar
6 teaspoon of peppercorns
3/4 teaspoon of mustard seed
mix and refriderate for 24hrs
remix and refriderate for another 24hr
mix and form 1lb logs
put on broiler pan and bake in 300 to 325 degree oven for 1 1/2 hr
1 1/2 cups of water
6 level tablespoon of morton tender salt
3/4 teaspoon of pepper
3/8 teaspoon of garlic powder
3/4 teaspoon of onion salt
6 teaspoons of liquid smoke
3 tablespoons of brown sugar
6 teaspoon of peppercorns
3/4 teaspoon of mustard seed
mix and refriderate for 24hrs
remix and refriderate for another 24hr
mix and form 1lb logs
put on broiler pan and bake in 300 to 325 degree oven for 1 1/2 hr
Last edited by longhunter 66; 10-17-2009 at 03:22 AM.
