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Email to Master Chef Don F. Easley Jr.      

    Venison Sausage

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes A Lot

    List of Ingredients

    5 lb. hamburger or venison mixed with beef tallow
    6 tsp. curing salt (or pickling salt)
    2.5 tsp. mustard seed
    2.5 tsp. coarse ground pepper
    2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
    1 tsp. hickory smoke salt (Some liquid smoke may be used)


    First day: Mix in a large bowl, cover and refrigerate.

    Second day: Mix again and refrigerate.

    Third day: Leave in refrigerator and do not stir.

    Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.

    Refrigerate or keep in freezer.




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