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Summer Sausage​
2 lb venison 1/2 pound beef or pork fat 1 cup water
1.5 tsp liquid smoke 1.5 tsp garlic powder
1 Tbs mustard seed 1 Tbs peppercorns (optional)
1 tsp seasoned salt 3 Tbs salt

Mix together all ingredients. Roll in short rolls.Wrap in aluminum foil (shiny side in). Refrigerate for 24
hours. Leave in foil and cook for 1 hour and 10 minutes at 350 degrees F.The last 15 minutes, open and remove foil.Cook on cooking rack.

I got this recipe from They have 138 sausage recipes. I usually just substitute vension for beef in the recipes and add a little fat and it turns out great. (I hope it is no big deal that I posted this website on the forum. I am not spamming or anything I am just trying to help out a fellow hunter. If I stepped on any toes here please remove it.)

I have a even better bulk recipe posted under the recipe section of the DHC homepage. You should give it a try first. It is real good. Either way.....enjoy! :bye:​
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