Ingredients
5 pounds deer meat
4 tablespoons Morton’s Tender Quick
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons ground cayenne pepper
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons water

Directions
After mixing all ingredients shape into rolls and place in ice-box(refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180F) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300F after 45 minutes turn over and cook another 30 minutes. Sausage is now done. – - – - – - – - – - – - – - – - – - NOTES : Here is a Summer Sausage recipe we enjoy here. If you would like a sweeter version add 1 1/2 cups of brown sugar to this recipe. You may want to experiment with the Cayenne to suit your taste. …… K