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Gramps' Venison Summer Sausage
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
4820 minutes
Delicious venison rolls with mustard seed and smoky summer sausage - a must-try recipe for using up ground venison!
Ingredients:
  • 5 pounds ground venison
  • 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
  • 2 teaspoons mustard seed
  • 2.5 teaspoons garlic salt
  • 2.5 teaspoons ground black pepper
  • 1 teaspoon liquid smoke flavoring
Instructions:
  • In a large mixing bowl, combine venison with curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Use your hands to mix thoroughly until well blended and slightly sticky, for about 2 minutes.
  • Seal the bowl with plastic wrap and let it chill in the fridge for 3 days, ensuring to mix thoroughly each day.
  • Preheat your oven to 200°F (95°C).
  • Shape the mixture into 5 one-pound logs and arrange them on a broiler pan. Cover with a sheet of aluminum foil.
  • Roast in the oven until the logs are cooked through and reach an internal temperature of 160 degrees F (70 degrees C), for 6 to 8 hours. Rotate the meat occasionally. Let it cool before thinly slicing and serving.

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