Smoked Wild Boar & Bison Summer Sausage

Steps

• 1

  Mix all ingredients in a small bowl being careful not to overmix as this will result in a tough finished product. Let the mixture sit refrigerated overnight.

  Ingredients

  • 1/2 Pound ground wild boar

  • 1/2 Pound ground wild bison or venison

  • 1 Tablespoon Morton Tender Quick Home Meat Cure

  • 1 Tablespoon kosher salt

  • 1/2 Teaspoon mustard seeds

  • 1/2 Teaspoon Black pepper

  • 1/2 Teaspoon garlic powder

• 2

  Form the meat into a log and wrap in plastic wrap. Twist the ends of the plastic tight and smooth out the log using your hands. Unwrap slowly to keep the even shape.

• 3

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Place directly on the grill grate and cook for 3 to 4 hours. Remove from grill and allow to cool at room temperature for an hour.

  225 ˚F / 107 ˚C

• 5

  Wrap when cooled and keep refrigerated or slice and enjoy!