Ingredients
- 4 lbs. ground venison
- 1/4 cup curing salt
- 1 1/2 tsp. liquid smoke
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 Tbls. mustard seed
- 2/3 cup parmasan cheese
Directions
Mix all together well - cover and place in refrigerator for 24 hours.
Seperate into 4 log rolls.
Bake 4 hours at 225.
Cool and wrap with plastic wrap then foil. Freeze.
Defrost and enjoy.
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Submitted 6/13/05.
Source: my family
Submitted By: Gina S
gms39@yahoo.com
Venison Sasage