I ran into Billy recently [See Jerky and Pears and Two Good Women] and he gave me a couple of summer sausage logs. Nothing compares to home-made, including my quarts of tomato juice, a blend of half a dozen different heirloom varieties. Straight from heaven. So is Billy’s summer sausage. This recipe has been in his family as far back as he can remember.
Billy’s Venison Summer Sausage
5 lb of meat (2/3 ground venison, 1/3 ground pork)
5 tsp Morton’s Tender Quick
2 1/2 tsp garlic salt or powder
2 1/2 tsp mustard seed
1 tsp ground marjoram (or basil)
1 tsp hickory salt (or liquid smoke)
Mix together. Refrigerate 3-5 days, mixing once a day.
Roll five logs and wrap in foil, or use jerky gun and shoot into casing. Put in oven for 2 hours at 150 degrees, then 2 hours at 170 degrees, then 2 hours at 180 degrees or until the center is 170-180 degrees (need the higher temperature for the pork).
If using 5 lb. of venison, or venison and beef mixture, bake at 150 for ten hours.
Can be frozen up to six months.