Gramps' Venison Summer Sausage Best Dishes
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| Gramps' Venison Summer Sausage |
"This recipe has been going round in our circle of relatives for years. Each 12 months around hunting season, my gramps would make this for all the hunters and circle of relatives that were traveling for the season."
Ingredients :
- five kilos floor venison
- 2 tablespoons sugar-primarily based curing combination (along with Morton® Tender Quick®)
- 2 teaspoons mustard seed
- 2 half of teaspoons garlic salt
- 2 half teaspoons ground black pepper
- 1 teaspoon liquid smoke flavoring
Instructions :
| Prep : 20M | Cook : 25M | Ready in : P3D |
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- Place the venison in a massive mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix properly together with your fingers until the aggregate is calmly mixed and starts offevolved to paste together, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 3 days, blending well every day.
- Preheat an oven to 2 hundred degrees F (95 degrees C).
- Divide the mixture into 5 one-pound logs, location onto a broiler pan, and region a sheet of aluminum foil on top to cover.
- Bake in the preheated oven till the logs are now not purple in the center, and an immediate-read thermometer inserted into the center reads one hundred sixty degrees F (70 stages C), 6 to eight hours. Turn the beef once or twice throughout cooking. Allow to chill earlier than cutting thinly and serving.
Notes :
- Reynolds® Aluminum foil may be used to maintain food moist, prepare dinner it lightly, and make smooth-up less difficult.
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