Directions: Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and mix well. Smoke sausage until internal temperature reaches 160 F as measured by a food thermometer.
Recipe for making delicious summer sausage!. Smoke the Sausage in a Smoker - Now you are ready to smoke your summer sausage in a meat smoker or .
Mix ground beef and Morton's Tender Quick Curing Salt. Refrigerate overnight. The next day add liquid smoke, black pepper and garlic salt. Mix together. Shape into 4 equally sized logs. Set on broiler pan. Bake at 225 degrees for 4 hours. Cool. Refrigerate or freeze. NOTE: I use heaping amounts of pepper and garlic.
I have to admit, I am a huge summer sausage fan. When I go to a party or get together and there is a meat and cheese tray, I have a tendency to wipe the .
Directions. In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Preheat the oven to 325 degrees F (165 degrees C). Bake for 90 minutes in the preheated oven.