Recipe - Venison Suey

2 pound Pork sausage
2 tablespoon Black Pepper
5 pound Ground venison
2 tablespoon Liquid Smoke
1 teaspoon Peppercorns
5 tablespoon Morton Tender Quick Salt
1 teaspoon Red Pepper
2 tablespoon Garlic Salt
2 tablespoon Mustard Seed

1st. day: Mix well, refigerate (covered) 24 hours.

2nd. day: Repeat above

3rd. day: Repeat above

4th. day: Divide into 5 equal parts (1 1/2# each). Shape into 5 rolls
(1214" long) You can either back on broiler rack in oven for 8 One half hours,
or can use smoker and smoke til done. I have a Gander Mountain brand
electric smoker with the water pan.I used it the last time I made the
sausage and smoked it for 4 hours. Much better tasting than using the oven.
Only problem is that my smoker has no settings, just plugs in. * Keeps 3
weeks in refrigerator, and DO NOT use metal dish for mixing or storing.
Posted to bbqdigest V5 #722 by Wiley Mixon wmix65@arn.net on Nov 25,
1997