Venison Summer Sausage

Venison Summer SausagePhoto by Bill Kinney Photography

Summer Sausage can't be beat!  If your a sandwich lover then this recipe is a must try!  The most common thing said about sausage, and other types of meat processing in general, is that its too complicated and there is no way anyone would bother making it.  Well we're here to show you otherwise!  We rarely eat store bought meat, and when we do its simply because we've eaten our supply and haven't made it back home yet to stock up.   Not only is it cheap and easy to process your own deer, but rewarding and extremely tasty!

Bake Time: 1 1/2 hours
Ingredients
5 lbs. ground venison 
2 1/2 tsp. mustard seeds 
1 Tbsp Liquid Smoke 
1 Tbsp garlic powder
1 Tbsp onion powder 
1 Tbsp coarse ground black pepper 
1/2 cup water 
3/4 cup teriyaki sauce 
3 1/2 tbsp Tender Quick curing salt

Instructions
1.  Mix all ingredients together and divide venison into three equal portions.  Roll each into a cylinder shape.
2.  Wrap each cylinder in aluminum foil with the shiny side facing inwards.  Place in refrigerator (to help dehydrate as well as to give time to cure) for 24 hours.
3.  Preheat oven to 325 degrees. Poke holes into the bottom of the foiled cylinders and place hole sides down on a roasting/broiler pan. Bake for 1 1/2 hours. They can be frozen or enjoy immediately! 

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