Beaver Summer Sausage

2 pounds ground beaver meat (a couple slices of fatty bacon with each pound of beaver meat, especially if young/lean beaver, will be a good addition)

2 scant tablespoons Mortons Tender Quick salt

1 teaspoon liquid smoke

1/2 teaspoon garlic powder

2 tablespoons course ground black pepper

2 teaspoons mustard seed

1 cup water (or as needed)

Mix ingredients thoroughly in a large mixing bowl. Form two meat rolls, about two inches in diameter, wrap in plastic wrap, and place in refrigerator for 24 hours.

Remove meat rolls from refrigerator and unwrap, place rolls in a large baking pan and

Cook in a pre-heated oven at 300 degrees for 90 minutes. Remove from pan and if rolls have been resting in juices, drain on paper towel and several layers of newspaper.

Let cool and wrap in foil to store in refrigerator or freezer.

Copyright 1998-2014 Stephen Ricciardelli