Summer Sausage

[P. Beyer]

We usully have this delite made for us, but I thought I'd ask and see if anyone has a recipe for this uncommonly great stuff!

Best I ever hadwas filled w/ Jalepenos' and Cheese, Ummm Good[]

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[raktrakr]

i knew i had a recipe somewhere, i just had to find it
here goes.....
5 lbs lean venison
5 slightly rounded tsps. morton's tender quick salt
2 1/2 tsps.course ground pepper
2 tsps. mustard seed
2 1/2 tsps. garlic salt
1 tsp. smoked salt
***be sure to use morton's tender quick salt. it cant be substituted***
in a large bowl, thoroughly mix all ingredients. cover and refrigerate for four days, stirring mixture every day. on the fourth day remove from fridge and form mixture into three rolls 10-12 inches long.(never let your wife actually measure these!)[] place rolls on broiler rack and bake in 175-200 degree oven for eight hours,turning once.cool and slice very thin, can be frozen

raktrakr
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[P. Beyer]

Thx raktrakr...... I'll try that soon!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[Big58cal]

GOD! I've gotta try this!

 

[raktrakr]

when you try it ,let me know what you think about it. i got it off some hunting board 2 or 3 years ago but never tried it[]
word of advise, if i remember right, that mortons tender quick salt was hard to find

raktrakr
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[Big58cal]

Got all of the ingredients for it today. Meijer in Louisville has all kinds of the Morton Tender Quick Salt. I figured that I would have a hard time finding it, but didn't.

I've got 4 different recipies for summer sausage and jerkey that I got off here within the past few days. I got just the spices today and spent over $30! Dang mustard seeds were almost $3 for a little container!

 

[P. Beyer]

Big 58, Lets have review when it's done!!!!!

Thanks & Enjoy,

P. Beyer

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[Big58cal]

It'll be a few days. I got it mixed up today, but you've got to let it sit. I also mixed up some bologna. It'll be ready to start cooking tomorrow. Should be pretty good. Had lots of garlic, onion, and cayenne in it!

 

[raktrakr]

those are the three ingredients that make everything taste better. good luck

raktrakr
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[Big58cal]

The recipe that I had for the bologna didn't turn out worth a crap! It was edible, but nothing that your tongue would smack your brains loose for.

The summer sausage on the other hand (the recipe near the top of this thread) is GOOD! Instead of cooking at 175-200 degrees, I would back it off to 175 and leave it there. I took the stuff off at 1:30 this morning and took a roll into work. I mixed the stuff up just as it called for in the recipe. It was good, but could have been better. Add more pepper, some garlic powder, onion powder, and a little cayenne and it should be fit for a king!

 

[raktrakr]

if i can get just one more doe ill be makin some of that

raktrakr
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