Recipe - Wild Game Summer Sausage

5 pound Wild game; (90/10) Make sure
you have at least 10% fat
4 tablespoon Morton Tender Quick; (level)
Three fourths teaspoon Onion powder
Three fourths teaspoon Garlic powder
Three fourths teaspoon Mustard powder
2 One half teaspoon Coarse ground black pepper
1 One half tablespoon Red pepper flakes
One half tablespoon Liquid smoke
1 tablespoon Soy sauce
1 One half tablespoon Worchestershire sauce
3 tablespoon Water

For 10 or 20 pound batches just double or quadruple.

Follow the directions your first time. You will be suprised how such small
amounts of ingredients flavor the sausage.

Place the meat in a large mixing pan.

Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat
Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the
dry ingredients

Mix all liquid ingredients and sprinkle across meat.

Knead well.

Roll into 4 or 5 rolls and cover.

Place in refrigerator all night. This must be done for the meat to cure.

All night is the shortest time I recommend. Two days does have a better
flavor. I have left it in the refrigerator for a week before cooking.

Smoke between 150 and 200 degrees for two hours. Turning over at the hour
mark. After two hours up the temperature to 325 degrees for an hour,
turning over at the 30 minute mark. Should be about done then.

(Ground chuck or hamburger can be used in place of wild game too, remember
90/10)

Posted to bbqdigest by "Kent Wible" mercury@horizon.hit.net on Feb 6,
1999, converted by MM_Buster v2.0l.