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Results 11 - 20 of 21 for venison sausage liquid smoke
11. SUMMER SAUSAGE
Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in ...
12. SUMMER SAUSAGE
In a large bowl combine all ingredients and form into 2 logs. Wrap each log with aluminum foil - shiny side out. Refrigerate for 24 hours. ...
13. VENISON SAUSAGE
Mix together in bowl meat and liquid smoke. Mix dry ingredients then ... into 3 to 5 inch chunks. Wrap in freezer paper and freeze until needed.
Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with ...
Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.
16. VENISON SAUSAGE
Mix well and form into 5 (2 pound) rolls. Refrigerate 48 hours. Place on a broiler pan and bake for 8 hours at 200 degrees. Note: To sample ...
17. VENISON SAUSAGE
Mix ingredients thoroughly. Make into 3 sausages and wrap with aluminum foil. ... degrees for 1 1/2 hours. Store in refrigerator after cooling.
18. SAUSAGE
Mix well once a day ... degrees for 8 hours. Turn several times. May want to put in smoke after cooking the 8 hours. Smoke approximately 2 hours.
Mix ingredients thoroughly. Shape into rolls no thicker than 1 1/2 inch diameter. Refrigerate wrapped rolls for 24 to 36 hours. Bake on ...
20. SAUSAGE
Mix all together well. Take a 15 x 18 inch piece of aluminum foil divided in half. Divide meat in half and put on each piece of foil. Shape ...
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