Summer Sausage

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 smoke


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

Wow Mama! I'm sure I can find something in all of these. Thank you.

JP, another great meat for sausage that is none pork is beef brisket. The fat to lean is on average about 30% fat. Just right for good sausage. CF

I will definitly put that in my memory CF. I just wish they could leave some of the pork alone but they brine everything to save money. It goes longer on in processing without refrigeration plus shelf life is like "forever".

JP, another low salt sausage site. Also some beef recipes. Low Sodium Recipes for the Home Sausage Maker CF