Deer Sausage

7 ingredients
5 steps

Ingredients

  • 2 1/2 lb. ground venison
  • 2 tsp. garlic salt
  • 1/2 tsp. garlic powder
  • 2 Tbsp. Morton curing salt
  • 2 Tbsp. black pepper
  • 1 Tbsp. liquid smoke
  • 1 c. water

Directions

  1. 1
    Mix all ingredients well.
  2. 2
    Refrigerate for 24 hours.
  3. 3
    Mix again, then divide into 6 rolls.
  4. 4
    Wrap in aluminum foil, press bottom and bake at 325° for 1 1/2 hours.
  5. 5
    Age 1 week.

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