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Venison Summer Sausage


I like the summer sausage even better than the bologna. And not just because I made it myself! 🙂

Venison Summer Sausage


  • 3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the “wild” t)
  • 1 lb lean ground beef
  • 2 cups water
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder(or a tad more)
  • 4 teaspoons cracked black pepper
  • 2 teaspoons mustard seeds
  • 2 teaspoons liquid smoke
  • 4 tablespoons Morton Tender Quick Salt
  1. Mix all together thoroughly.
  2. Form into 2-21/2″ logs about 8″ long.
  3. Pack tightly as possible.
  4. Wrap in aluminum foil, shiny side inches.
  5. Refrigerate for 24 hours.
  6. Take out, turn over and pierce foil several times with a fork.
  7. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
  8. Unwrap and remove to rack to finish dripping.
  9. Rewrap and refrigerate or freeze.

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