Wednesday, October 1, 2008

Aunt Pitty Pat's Mystery Meat Summer Sausage :)

Summer Sausage

5 lbs Hamburger
5 lbs Deer Meat (You can use all Hamburger for this :-} )
10 Tablespoons Tender Quick ( a Preserving type salt )
2 Tablespoons Liquid Smoke
5 Tablespoons Mustard Seed ( I usually add a few more of these to mine)
5 Teaspoons Garlic Powder
1 Teaspoon onion Powder
2 Tablespoons Course Crushed Pepper
2 Cups Water

Combine all ingredients in a very large glass bowl or crock and mix well. This has to be glass or a crock.... After mixture is mixed well... cover and place into refrigerator. So the spices and meats can meld together.

Stir this mixture well, once a day, for the next three days.

On the 4Th day mix well then roll the meat into 2 x 8-10 inch logs. Wrap in Aluminum and poke holes to allow the juices to escape.
Place these rolls on your broiler pan to catch drippings. When meat is thoroughly cooked, you can leave on broiler to cool.

Bake these rolls in a 300 degree oven for 1 1/2 to 2 hours.
Check center to see if the meat evenly cooked through out log, before removing from oven. (No raw meat in the middle)
Depends on size of your rolls as to the amount of logs that come from this mixture. You should at least get 15 if they are of a nice size :)

*** This recipe works well cut down also :)
I hope this is clear as mud... if not send me a little post and I will try to explain it better :)

I wrap these logs in a very nice colored plastic wrap, and tie with a bow. I get some cheese and crackers and bundle them all up with string and present them as a gift to friends and family as a wonderful handmade Christmas gift.


CathyJean said...

Thanks for posting this!! I'm the one who requested it.
Glad to see it can be made with all beef ~ don't know anyone here that goes deer hunting.
Question ~ Is Quick Tender something you can get at the grocery store?
Thanks again!

Yarni Gras! said...

what a neat gift idea....what is Quick Tender?

Aunt Pitty Pat's said...

LOL I guess I should have put it was a type of salt... sorry :)