Venison summer sausage

[coyote101]

I got this recipe off the net and modified it a bit to fit my taste:

3 lbs ground venison
1 lb ground beef or pork
4 Tbs Morton Tender Quick (curing salt)
2 Tbs mustard seed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion powder or onion salt
2 tsp garlic powder
1 Tbs whole peppercorns
2 cups water

Mix all ingredients and refrigerate for at least 24 hours.

Stuff into sausage casings and bake in 180 - 200 degree oven until internal temp is 160 degrees. (4 1/2 to 5 hours)

Looks something like this:

About 8 or 9 lbs after curing for 24 hours.


The 70's model Hamilton Beach grinder/stuffer.


Stuffed and starting to cook


Fresh from the oven


Cooled and ready to eat


Pat

[FinsnFur]

I didnt know ya could make the stuff in the oven, I thought it had to be slow cured with a smoker or something.
I just learned something

Oh hey  what's in the little goodie foil wrap underneath?

[coyote101]

I didn't know ya could make the stuff in the oven, I thought it had to be slow cured with a smoker or something.
I just learned something

The first time I made it (last year) I was going to do it in the smoker, but the weather was too lousy so I used the oven. I still haven't done any in the smoker, the oven is just too convenient.

Oh hey  what's in the little goodie foil wrap underneath?

That's the little bit that wouldn't fit in the casings and I didn't want to throw it away.

Pat

[FinsnFur]

Oh like a brat patty 

[Tikaani]

Putting this in the recipe files, will try it next batch of meat.  Thanks Pat.

John

[alscalls]

We do not even use casings...we twist em tight in palstic wrap then un - wrap them to bake....... The spices we use do most of the curing......They only cook for an hour or so at 250deg. We use a pre mix from LEM Products but I will be trying this one for sure.

[Hawks Feather]

Looks and sounds very good.  I think I will go have a snack.

Jerry