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PostPosted: December 31st, 2007, 2:03 pm 
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Joined: February 11th, 2003, 7:00 pm
Posts: 883
Location: Casper, WY
This was in the newspaper a few years ago, and I just re-found it in my files. It's an easy recipe for making skinless sausage using venison, but I've found it works will with lean hamburger as well. It's surprisingly good.

3-lbs ground venison, hamburger, or combination
1 tsp. liquid smoke
1/8 tsp. ground pepper
1/2 tsp. onion powder
2 tsp. mustard seed
1/4 tsp. garlic powder
1 cup cold water
3 tbsp. curing salt

Mix all ingredients well, then divide into three equal portions. Roll each portion into a cylinder shape (2" wide, or there-abouts), cover completely with aluminum foil, then refrigerate for 24-hours. Poke holes in the bottom of the foil packs, place on a broiler pan, and cook in a preheated 325-degree oven for 1-1/2 hours. The holes allow excess moisture to escape to the bottom of the broiler pan. If you like it drier, uncover and cook another 10-15 minutes.

For the sake of fairness: the article was in the Mpls. Star Tribune and written by Bill Marchel from Brainerd, MN.

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