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Tip: Try sausage liquid smoke for more results.
Results 1 - 10 of 21 for venison sausage liquid smoke
Mix together and roll in 2 sheets of tin foil. Refrigerate overnight. Next day poke holes on one side of foil and place on rack (with the ...
Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from ...
Mix all ingredients and make into 3 rolls. Wrap in foil. Store in refrigerator for 24 hours. Poke holes in foil to let greased drain out. ...
Mix all ingredients and roll in foil, shiny side in. Refrigerate 24 hours. Stick holes in bottom of foil. Place on oven rack. Set oven at ...
Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs ...
Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie ...
Mix all ingredients well. Refrigerate 24 hours in covered container. Then mix again and let stand in refrigerator another 24 hours in ...
Mix well in large bowl. ... bags to mix sausage. On fourth day, form ... rolls. Put on broiler pan. Bake at 150 degrees for 8 hours. Can be frozen.
Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on ...
10. SUMMER SAUSAGE
Mix all ingredients. Refrigerate, mix once a day with hands for 3 days. On the 4th day make into 3 rolls - wrap in tin foil. Place on oven ...
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