Time P2DT6h45m Yield 40 Number Of Ingredients 10 Steps:
Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours. On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours. On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour. Preheat oven to 250 degrees F (120 degrees C). Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
Time 4h15m Yield 4 rolls, 20 serving(s) Number Of Ingredients 5 Steps:
Mix well. Cover with plastic wrap pushed down on meat mixture. Refrigerate 4 days mixing well at least once a day. On 4th day form mixture into long rolls, place on baking sheet. Cook 225 F for 4 hours. Wrap in plastic wrap and store in the refrigerator.
Time P1DT4h Yield 24 to 30 sausages Number Of Ingredients 8 Steps:
In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the “leg” of the sausage through the center each time a twist is made. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
Time P3DT6h20m Yield 32 Number Of Ingredients 9 Steps:
In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day. On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet. Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.
