Special to the Tribune-Star
I have been asked how to make summer sausage or jerky. With deer season upon us, I thought I would start with sausage. I used to make this years ago. Now the boys are too busy to hunt. They have their own families now. For no more than Gene and I eat, I can buy it in the store or just eat it when it’s given to us. This sausage is really good with the holidays coming up. You can also use hamburger if you don’t want deer meat.
5 pounds ground deer of hamburger
4 tablespoons salt (Morton’s Tender Quick)
2 1⁄2 teaspoons ground pepper
2 1⁄2 teaspoons mustard seed
2 1⁄2 teaspoons liquid smoke
1 tablespoon garlic powder
• Mix all together well.
• Refrigerate overnight.
• Pack into jars, so you can dump it out. (Pack it in hard). Put lid on jars and cold pack for three hours.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.