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  Venison Summer Sausage
Marge Nelson, Elroy

5 lbs. venison hamburger
5 Tbsp. Morton Quick Curing Salt
1 tsp. hickory flavored liquid smoke
2-1/2 tsp. mustard seed
2-1/2 tsp. pepper
2 tsp. garlic salt
Peppercorns to taste

Mix well and put into plastic bags and refrigerate. Knead 1 time per day for 3 days. On the fourth day, knead and form into 2 or 3 logs and place on a cookie sheet. Bake at 140 degrees for 7 hours, turning every 2 hours. Bake at 250 degrees for 1 hour, turning every 15 minutes. Cool and refrigerate. Keeps a long time. Can be frozen.

 


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