Venison Summer Sausage - the Recipe This is my basic recipe for a traditional tasting sausage. I am excited to try elk this year as well. Anyone have a recipe for elk summer sausage or can I just use this one? Venison Summer Sausage 15 pounds coarse ground venison 10 pounds 50/50 coarse ground pork trimmings 2 cups water 1 cup Morton Tender Quick 1/4 cup whole mustard seed 1/4 cup coarse ground black pepper 2 tablespoons mustard seed 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons red pepper 2 teaspoons liquid smoke 1/4 cup sugar 3 tablespoons garlic powder 1 tablespoon marjoram 1 tablespoon monosodium glutamate (optional) Combine the ground venison and pork. Mix all ingredients together and refrigerate overnight in a covered container. Shape into 2 inch thick rolls and wrap in foil. Punch a few holes in the foil and bake the summer sausages at 350F for one hour, or until the internal temperature reaches 155F. Cool before cutting.
Posted on: Tue, 02 Dec 2014 04:47:57 +0000
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