| 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
A Message from our Provider:
“Exercise daily — walk with the Lord.”