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Deer Summer Sausage

  • 6 lbs. ground deer meat
  • 6 tbsp. tender quick salt
  • 3 tsp. mustard seed
  • 1 1/2 tsp. hickory salt
  • 1/2 tsp. onion salt
  • 2 tsp. black pepper
  • 2 1/2 tsp.garlic powder
  • 1/2 tsp. red pepper
  • 4 tsp. liquid smoke
  • 2 c. water

Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rake and bake 1 hour 10 minutes at 350.