1 hr 50 mins
1 hr 30 mins
Barb Conley's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Mix all together thoroughly.
- 2Form into 2-21/2" logs about 8" long.
- 3Pack tightly as possible.
- 4Wrap in aluminum foil, shiny side inches.
- 5Refrigerate for 24 hours.
- 6Take out, turn over and pierce foil several times with a fork.
- 7Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- 8Unwrap and remove to rack to finish dripping.
- 9Rewrap and refrigerate or freeze.
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Nutritional Facts for Venison Summer Sausage
Serving Size: 1 (2316 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 599.9
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 12.8 g
- Cholesterol 276.8 mg
- Sodium 267.1 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.6 g
- Sugars 0.3 g
- Protein 78.0 g
The following items or measurements are not included:
Morton Tender Quick salt