Summer Sausage
6 ingredients
4 steps
Ingredients
- 5 lb. ground meat (if venison, add 1/2 lb. pork fat)
- 4 Tbsp. sugar cure
- 2 1/2 Tbsp. dry mustard
- 1 tsp. garlic salt
- 2 1/2 Tbsp. coarse black pepper
- 1 1/2 Tbsp. liquid smoke
Directions
-
1Mix and knead 5 minutes.
-
2Shape into 5 rolls and wrap in foil. Refrigerate 2 to 4 days.
-
3Remove foil and put on wire racks with drip pan underneath and bake 9 hours at 160°.
-
4Rewrap in foil and freeze or refrigerate.
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