Prep Time:
20 mins
Cook Time:
6 hrs
Additional Time:
3 days
Total Time:
3 days 6 hrs 20 mins
Servings:
25
Yield:
5 (1 pound) sausages
Ingredients
Directions
Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
Preheat the oven to 200 degrees F (95 degrees C).
Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.
Nutrition Facts (per serving)
| 102 | Calories |
| 2g | Fat |
| 0g | Carbs |
| 19g | Protein |
