I am looking for a step by step receipe for making my own SS. anyone willing to share theirs would be a great help.

Yep,,,got a killer recipe my Mom used. It's on my PC at work,,but I'll post it here as soon as I can.

Okay...her it is...

5 lb. Ground venison or beef (lean)
5 tsp. Morton Tender Quick Salt
2 ½ tsp. Ground Pepper
2 ½ tsp. Garlic Powder (I use 3 ½ tsp.)
2 ½ tsp. Mustard Seeds (I use 3 ½tsp.)
1 tsp. Hickory Smoke Liquid

** (1 tsp. Cayenne pepper if you want to kick it up a little)


Mix well. Refrigerate in a large covered bowl (or other covered suitable container)

Knead like bread dough each day for 3 days, placing back into the fridge after kneading. (Keep it covered)

On the 4th day, shape into rolls 2 ½ to 3 inches in diameter. (Usually get 3 rolls of equal length, approximately 1 foot long)

Place on a cookie sheet in the oven preheated at 150 degrees. Bake for 9 hours at 150 degrees. After 9 hours, let sit to obtain room temperature, then wrap each roll in plastic wrap and place in refrigerator until they get cold……ENJOY!

*****You can add more pepper, garlic powder, or mustard seeds to suit your taste, but don’t vary from the rest of the ingredient measurements.

Im making some over the holidays. I'll tell the little lady it's beef.lol

She won't know the difference Keith. Check the sausage at 8 hours for doneness. Between 8 and 9 hours will be sufficient. I've taken this stuff to the firehouse and witnessed a roll vanish in less than an hour. It's good stuff!