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Prep 20 mins
Cook 1 hr 30 mins
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
- 3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
- 1 lb lean ground beef
- 2 cups water
- 1 teaspoon onion powder
- 1⁄4 teaspoon garlic powder (or a tad more)
- 4 teaspoons cracked black pepper
- 2 teaspoons mustard seeds
- 2 teaspoons liquid smoke
- 4 tablespoons Morton Tender Quick salt
- Mix all together thoroughly.
- Form into 2-21/2" logs about 8" long.
- Pack tightly as possible.
- Wrap in aluminum foil, shiny side inches.
- Refrigerate for 24 hours.
- Take out, turn over and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
This was our first attempt at Summer Sausage and it turned out great! Ours turned out a little crumbly but we didn't measure exactly so our ratios of meat could have been off. We also cooked it longer because we were a little nervous at the short cook time. We mixed everything in a ziplock baggie which worked great! We found it difficult to get it packed tight enough and are planning to use soup cans as a mold, line them with tin foil and then bake. Hopefully this works:) **Note our butcher told us to spray/oil just a soup can pack the meat in and bake it-it should slip out-we are going to try that next.
This received rave reviews from my kids and extended family. Be certain to give the ingredients a few weeks to blend. We tried it within the first week and thought we'd made a mistake, however, another week or so and we loved it!
Wonderful! We used all elk meat (no beef) and regular sea salt. I generally 1/3 the recipe and make 2-4" long rolls. Everyone loves the great flavor. I like the smoker idea that one reviewer had and will make a full recipe and do that next time. Can never have enough of this in the freezer! Great to take on camping trips.