Cooking with SusieQ: Summer Sausage

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What you need:

5 lb ground deer
2lb ground beef fat
2 /12 tsp mustard seed
2 1/2 tsp ground pepper corn
1 1/2 tsp garlic salt
2 tsp. liquid Hickory

Mix well in glass or old crock bowl
Refrigerate 36 hours or so.

Plop on clean work area make into square,cut in equal parts. Using plastic wrap place a log and roll into shape. Keep on cookie sheet in frig for three days. Unwrap on fourth day, place on cooling wire rack over baking pan.

Bake at 325 for 1 1/2 hour cool, rewrap in foil, store in freezer I like more mustard seed, so I add more.

From: Jeannie Green

5lb-ground-venison — You can see here I have five pounds of ground venison

5lb-venion-spices — I have added all of the seasons and Hickory smoke to the ground venison.

venison-spices-mixed — Now, I have mixed all of the ingredients together to put in the refrigerator for 36 hours.

after36hours — I dumped it onto my cutting board out of the bowl and just sliced it to have a place to start making the logs.

square-equal-parts — This is where I started making the logs into equal parts.

shaping-logs — I am shaping a log while my daughter took a photo.

wrapped-logs-ready — Logs are ready to go back in refrigerator for three days

4th-day-ready-bake — On 4th day logs are ready to bake after removing wrap and putting on cooling wire in baking pan.

out-oven — I have just taken the logs out of the oven.

platter-cooling — All of the logs are on a platter with paper towels cooling.

ready-freezer — I am very careful with all of my meat that I put in the freezer. I always wrap with Glad freezer wrap first then wrap with foil to help with freezer burn.

all-freezer — Finally, all of the logs are ready for the freezer.

logs-freezer-bag — Since we have so many logs, I just wanted to be really cautious so I put all of the logs in a freezer bag.

Note: One mistake that I made… I chose not to add the beef fat because I thought our ground venison had enough in it. I was wrong and our logs came out tough and dry… I hope the ones in the freezer will turn out better. Usually I have to drain our venison when I cook it so I was sure it had enough fat in it. If you try this recipe make sure you add the beef fat and let me know how it turns out.

Do you have a special recipe to share? Email SusieQ at susieq@womenbowhunters.us