Peppery Summer Sausage
This recipe is cured in the fridge for several days, formed and oven baked at a low temperature. For this recipe, you'll need...

2-1/2 pounds fatty ground beef
2-1/2 pounds ground venison
3 tablespoons Morton's Quick Tender Cure
1 tablespoon mustard seeds
1 teaspoon garlic powder
1 teaspoon liquid smoke
3 tablespoons coarse ground black pepper
1/2 teaspoon of cayenne
Combine the beef, venison and the tender quick. Mix thoroughly by hand for five minutes. Refrigerate the meat for three days, mixing twice daily.


Add the remaining seasonings to the meat and mix very well. Form into four rolls and place on a broiler pan. Bake for six hours at 175F, or until the internal temperature of the summer sausage reaches 155F.

Place a pan of water in the oven to keep the sausage moist as it cooks. If your oven won't go down to 175F, set it at the lowest setting and check the internal temperature of the meat often. Place an oven proof meat thermometer into the center of one of the sausages for easy checking.

this is delicious