Name: Venison Summer Sausage
Ingredients: 2 lb Pork sausage; 2 tb Black Pepper; 5 lb Ground venison; 2 tb Liquid Smoke; 1 ts Peppercorns; 5 tb Morton Tender Quick Salt; 1 ts Red Pepper; 2 tb Garlic Salt; 2 tb Mustard Seed

If you come to worship for any reason other than the joy and pleasure and satisfaction that are to be found in God, you dishonor Him. To put it in other words, worship is first and foremost a feasting on all that God is for us in Jesus. This is because God is most glorified in you when you are most satisfied in Him. Or again, you are His pleasure when He is your treasure. Which is to say that God’s greatest delight is your delight in Him.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

2	lb	Pork sausage
2	tb	Black Pepper
5	lb	Ground venison
2	tb	Liquid Smoke
1	ts	Peppercorns
5	tb	Morton Tender Quick Salt
1	ts	Red Pepper
2	tb	Garlic Salt
2	tb	Mustard Seed

INSTRUCTIONS

1st. day: Mix well, refigerate (covered) 24 hours.
2nd. day: Repeat above
3rd. day: Repeat above
4th. day: Divide into 5 equal parts (1 1/2# each). Shape into 5 rolls
(12-14" long) You can either back on broiler rack in oven for 8 1/2 hours,
or can use smoker and smoke til done. I have a Gander Mountain brand
electric smoker with the water pan.I used it the last time I made the
sausage and smoked it for 4 hours. Much better tasting than using the oven.
Only problem is that my smoker has no settings, just plugs in. * Keeps 3
weeks in refrigerator, and DO NOT use metal dish for mixing or storing.
Posted to bbq-digest V5 #722 by Wiley Mixon <wmix65@arn.net> on Nov 25,
1997

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