Summer Sausage

Ingredientes

5 lbs ground venison

4 Table spoons mortens tender salt

1 tablespoon black pepper

1 Tablespoon garlic salt

1 Tablespoon liquid smoke

2 tablespoon crushed red pepper flakes

Instrucciones

Mix all together and refrigerate for 3 days taking out and kneading once a day. On the forth day roll into one pound logs and put back in refrigerator for the last day. On fifth day cook at 170 for 9 hours. Do not cover. Take out of the oven and bring to room temperature and vacuum seal what your not using and freeze. ENJOY.