Summer sausage recipe
December 13, 2011 at 4:47pm
5 lbs lean ground venison
4 tablespoons of Morton Tender Quick Core Salt
2-1/2 teaspoons liquid smoke
1 teaspoon garlic powder
2-1/2 teaspoons mustard seed
2-1/2 teaspoons coarse ground black pepper
2 tablespoons Tobasco (if desired)
*Before I go any further, the ingredients can be adjusted for your own taste... probably the best gig is to make it right by the recipe to start with then adjust as needed on your second batch. Personally we put a smidge less Morton Tender Quick and a little more of the other spices.... especially garlic... but it's a personal preference and this is just a starting point!
Ok, so mix everything together thoroughly in a bowl then refrigerate. (We cover our bowl with saran wrap then a cotton towel with a rubber band around the bowl so no air can get in to dry it out.) Knead the meat mixture 5 minutes every day for four days. (You can knead it more often if desired but not necessary to do it more than twice a day.) On the fourth day, make four loaves (two inches in diameter, about 1-1/4 lbs each). Bake on a cookie sheet (or broiler pan to catch an grease) at 160 degrees for 9 hours. (Now here are a few things we have learned from all our years of making this delicious summer sausage: *you can make smaller loaves (we do) but adjust for time because the smaller loaves dry out faster and cook more quickly. *spray Pam or something like that on your hands when you are patting out the loaves cause the meat is sticky and this will make it much easier to shape into loaves. *take an old loaf baking pan and fill it about halfway with water then set it in the oven while baking the loaves - the water help keep the loaves moist because as we all know venison dries out easily. *when done cooking, wrap the loaves in wax paper then in aluminum foil, then put the loaves in a ziploc bag in the refrigerator. Again this is to maintain moisture... otherwise they dry out very easily. *they will last 2-3 weeks in the refrigerator... are great with spicy mustard & cheddar cheese or whatever your preference is... experiment & enjoy!!!! We make several batches each mid-December to give as Christmas gifts... everyone loves them!!!!!