| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage-, Making |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Deer meat |
| 4 |
tb |
Morton's tender quick |
| 3/4 |
ts |
Onion powder |
| 3/4 |
ts |
Garlic powder |
| 3/4 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Coarse ground black pepper |
| 1 1/2 |
tb |
Ground cayenne pepper |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Worcestershire sauce |
| 3 |
tb |
Water |
INSTRUCTIONS
After mixing all ingredients shape into rolls and place in ice-box
(Refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with
low heat (180 1/4) 45 minutes. Turn over and smoke another 45 minutes.
Increase heat in smoker to 300 degrees after 45 minutes turn over and cook
another 30 minutes. Sausage is now done.
By PhantomBBQ@aol.com on Sep 26, 1998, converted by MC_Buster.
Recipe by: Kent Wible
Converted by MM_Buster v2.0l.
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