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Big Game Recipes
Peppery Summer Sausage

Number of Servings:  Varies


2 1/2 pounds ground beef (20% fat)
2 1/2 pounds ground venison (fat free)
3 tablespoons Morton's Quick Tender Cure
1 tablespoon mustard seeds or ground mustard
2 teaspoons dried minced garlic
1 teaspoon liquid smoke
2 tablespoons course ground black pepper
2 tablespoons crushed red pepper


Combine meat and Morton's Quick Tender Cure.  Mix by hand for 5 minutes mixing very well.  Cover the meat with plastic wrap and refrigerate for three days mixing once or twice daily.  After the three days add remaining ingredients and mix thoroughly again.  
Form meat into four rolls shaped something like a bread loaf and place on a broiler pan.
Bake at 175 degrees for six hours or until the internal temperature reaches 155 degrees F.

Notes & Variations:

If loaves seem to dry out place a pan of water in oven to keep humidity up.
If your oven temperature won't reduce to 175 degrees F, lower the temperature as much as possible and use the internal temperature method.
If you use double the meat simply double the spices, although the time in the oven will change, be sure to reach 155 degrees F internal temperature.

Contributor: Rachel Tolrud


Critique by Larry Martin - Randy has shared his wife's sausage recipe with his co-workers several times and been showered with grand reviews.