Gramp's venison smoke-flavored summer sausage rolls are seasoned with garlic salt, black pepper, and mustard seeds. The recipe makes 5 one-pound logs.
Preparation Time
20 mins
Cooking Time
6 hr
Total Time
6 hr 20 mins
Calories
102 Calories
Recipe Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
Place venison in a large mixing bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seed, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
Step 3
Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
Step 4
Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
Step 5
Bake in the preheated oven until sausages are no longer pink in centers, turning once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.
Ingredients
2 teaspoons mustard seed
1 teaspoon liquid smoke flavoring
5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
