Venison sausage rbtn28a
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Cubed venison |
| 1 | pounds | Cubed suet |
| 3 | tablespoons | Salt |
| 1 | tablespoon | Black pepper |
| 1 | teaspoon | Red or cayenne pepper |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Sage |
| 2 | teaspoons | Garlic powder |
| 1 | x | Sausage casings |
Directions
after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.