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Venison Summer Sausage
Cold Meat Snack |
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2 lbs. very lean ground venison
1 tsp. mustard seed
3/4 tsp. ground black pepper
3/4 tsp. garlic powder
3 Tbls. tender quick salt
1 Tbls. liquid hickory smoke
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Combine all ingredients, mix well. Shape into 2 rolls and wrap tightly with aluminum foil. Store in refrigerator 24 hours. Do not remove foil. Place in large pan and cover with water. Boil 45-60 min. Unwrap to drain liquid. Re-wrap in plastic and store in refrigerator.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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kc
Arkansas
United States |
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| This recipe has been viewed 32617 times. |
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