Smoky Summer Sausage

Slow smoked for hours, this smoky summer sausage recipe is the real thing. A very special secret ingredient adds a lot of great and unexpected flavor to this sausage recipe. I know you're going to like this one.

Smoky Summer Sausage - with Bacon!

This recipe makes an awsome tasting summer sausage. I mean, how many times in your life do you get to eat smoked bacon sausage? I tell you, this one is worth the time and effort. This lovely sausage recipe requires that you obtain...

  • 3 pounds ground venison
  • 1 pound ground bacon
  • 1/4 cup water
  • 2 tablespoons Morton Tender Quick
  • 2 tablespoons mustard seeds
  • 2 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 2 teaspoons onion powder

If you don't have a meat grinder, chill the bacon until it's very hard and chop it finely. Then combine it with the rest of the ingredients, mixing thoroughly. Keep the sausage chilled in the refrigerator for 3 days (this gives time for the Tender Quick to cure the meat). Mix the meat once daily.

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Stuff the raw sausage into casings and smoke slowly in your meat smoker at 140 degrees Fahrenheit for two hours. Raise the temperature to 160F and continue smoking the sausages for 3 more hours. Kick the temperature up to 180F and finish smoking the summer sausages. When they reach 155F, they are done.

Remove from the smoker and wrap in foil. Refrigerate for several days before eating. This will let the smoke flavor work its way into the middles of the sausages.

That bacon flavor in these sausages is something you have to try. I like a couple of half-inch thick slices fried along with my eggs for breakfast. That's a great way to start the day!


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