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Prep Time: 40 Minutes Cook Time: 2100 Minutes |
Ready In: 2140 Minutes Servings: 8 |
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This is a fantastic recipe handed down to me from my family for turning venison into a delicious sausage. It takes a bit of time, but is so worth it and it's a meat you will want to make often. A couple days of work and you will have meat for a good long time. Ingredients:
13 1/2 lbs venison |
6 1/2 lbs beef fat |
3 teaspoons garlic |
4 teaspoons pepper |
5/8 cup mustard seeds |
1 1/2 cups tender quick |
7 1/2 cups warm water |
1 1/2 tablespoons allspice |
1 1/2 tablespoons oregano |
1 1/2 tablespoons basil |
1 1/2 tablespoons accent seasoning |
1 tablespoon onion powder |
1 teaspoon lemon pepper |
3/4 tablespoon clove |
3 1/2 tablespoons liquid smoke |
Directions:
1. Grind the venison with the fat in a meat grinder.
2. Mix all spices together and add to meat in a glass or plastic container.
3. Mix water and liquid smoke into the meat and spices mixture. Mix well!
4. Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees).
5. Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze.
6. Can keep up to 2 years if packed very tight!
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