Ingredients
- 5 lbs. ground venison
- 5 tsp. tender quick salt
- 2 1/2 Tbls. mustard seed
- 2 Tbls. pepper
- 2 1/2 Tbls. garlic salt
- 1 tsp. hickory smoke salt
Directions
Mix everthing all together very well.
Cover bowl and place in refrigerator and knead three times a day for 3 days.
On fourth day form into three log rolls, place in a pan and bake at 150 for nine hours.
Cool warp in plastic wrap then foil and freeze.
Just defrost and eat :o}
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Submitted 6/13/05.
Source: my family
Submitted By: Gina S
gms39@yahoo.com
Venison Sasage