| Deer Summer Sausage
6 pounds of ground deer meat
6 tablespoons of tender quick salt
3 teaspoons of mustard seed
1 1/2 teaspoon of hickory salt
1/2 teaspoon of onion salt
2 teaspoons of black pepper
2 1/2 teaspoons of garlic powder
1/2 teaspoon of red pepper
4 teaspoons of liquid smoke
2 cups of water |
|
Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350ºF. |
