Saturday, August 22, 2009
My mom made this every Fall and I always loved it with a strong mustard and some crackers. This is a lot like summer sausage so if you are a fan of it, you may want to try this. You can make this with venison but I used hamburger this time. This is What's Cookin on Beaty's Creek today.
4 pounds hamburger or venison
2 T Garlic Powder
2 T Accent
1 T Onion Salt
1 t Liquid Smoke(NO MORE THAN A TEASPOON!!)
2 T crushed (or whole) Peppercorns
Mix all of the ingredients together very well. Now form into 4 logs and wrap tightly with Saran Wrap and place in the fridge for 24 hours. Bake at 225' for 3 hours. Cool completely before eating or slicing.