Smoked Bison Summer Sausage

In Carnivores Kitchen by RMEF3 Comments

COOK TIME: 6 HRS
PREP TIME: 10 MINS
DIFFICULTY: MEDIUM
PELLETS USED: APPLE
SERVES: 4-6

Ingredients
1 LB GROUND BISON
1-1/2 TSP MORTON TENDER QUICK CURING SALT
1-1/2 TBSP KOSHER SALT
2 TSP MUSTARD SEEDS
1 TSP BLACK PEPPER
1 TSP GARLIC POWDER

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed for 10-15 minutes

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

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

Place sausage directly on the grill grate and cook for 6 hours. Remove from grill and allow to cool at room temperature for an hour. Wrap once cooled and keep refrigerated. Enjoy!

Get more recipes like this at TraegerGrills.com