Gramps’ Cured Venison Summer Sausage Logs

Name: Gramps’ Cured Venison Summer Sausage Logs
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 25 servings
Cuisine: American
Ingredients: 2.5 tsp Black Pepper; 2.5 tsp Garlic Salt; 1 tsp Liquid Smoke; 2 tsp Mustard Seeds; 2 tbsp Seasoned Meat Tenderizer; 5 lb Venison

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 American Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Paleo 🦴Carnivore 🥩Clean Eating

Gramps’ Cured Venison Summer Sausage Logs deliver a robust, smoky flavor with gentle garlic warmth, peppery bite, and a pop of mustard seed. After a slow cure, the meat bakes into firm, sliceable rolls perfect for deli-style sandwiches, cheese boards, or game-day snacking. Serve it chilled or at room temperature for gatherings and casual lunches alike.

Prep20 mins
Cook6 hrs
Serves25
DifficultyMedium

1

Place the venison in a large bowl; sprinkle it with the curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke.
2

Mix thoroughly with your hands until evenly combined and it starts to stick together, about 2 minutes.
3

Cover the bowl with plastic wrap; refrigerate for 3 days, stirring well each day.
4

Preheat the oven to 200 degrees F (95 degrees C).
5

Divide and shape the mixture into 5 one-pound logs; place them on a broiler pan and cover with aluminum foil.
6

Bake in the preheated oven until the sausages are no longer pink in the centers, flipping once or twice.
7

Check with an instant-read thermometer inserted into the centers; it should read 160 degrees F (70 degrees C), 6 to 8 hours.
8

Cool before thinly slicing and serving.