Here is a basic recipe for summer sausage. There is no casing involved so there is no need for any special equipment.
Goldeneagle’s Whack ‘Em and Stack ‘Em Summer Sausage
2 pounds ground venison ( or any other ground meat )
1 cup of water
2 teaspoons of liquid smoke
¼ teaspoon garlic powder
½ teaspoon of onion powder
1 tablespoon of whole mustard seed
2-3 tablespoons of Morton’s Tender Quick ( salt cure )
Mix all ingredients together, add ground meat and mix well.
Divide in half and form each half into rolls about 1-2” in diameter.
Wrap in aluminum foil with the shiny side out.
Place on a small rack.
Refrigerate for 24 hours.
Punch holes in foil with a fork.
Place rack on baking sheet ( make sure holes are down)to catch any drippings.
Bake at 325 degrees for 1 ¼ hours.
Meat will look raw when sliced, but it is done. ( due to curing )
Keep refrigerated.
Note: This is just a basic recipe. You can add things like Jalepenos, cheese or what ever else tickles your fancy.
Goldeneagle’s Whack ‘Em and Stack ‘Em Summer Sausage
2 pounds ground venison ( or any other ground meat )
1 cup of water
2 teaspoons of liquid smoke
¼ teaspoon garlic powder
½ teaspoon of onion powder
1 tablespoon of whole mustard seed
2-3 tablespoons of Morton’s Tender Quick ( salt cure )
Mix all ingredients together, add ground meat and mix well.
Divide in half and form each half into rolls about 1-2” in diameter.
Wrap in aluminum foil with the shiny side out.
Place on a small rack.
Refrigerate for 24 hours.
Punch holes in foil with a fork.
Place rack on baking sheet ( make sure holes are down)to catch any drippings.
Bake at 325 degrees for 1 ¼ hours.
Meat will look raw when sliced, but it is done. ( due to curing )
Keep refrigerated.
Note: This is just a basic recipe. You can add things like Jalepenos, cheese or what ever else tickles your fancy.
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