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Venison Sausage
Created by Phelan, Sunday, 18 November 2007
Ingredients
At a glance
Makes
12 lbs
  • 12 lbs. meat, ½ venison, ½ pork
  • 1 tbsp. saltpetre or Kala Nimak (sodium nitrate)
  • 1 ½ tsp. garlic powder
  • 1/4 cup salt
  • 1 ½ tbsp. black pepper
  • 1/4 tsp. allspice
  • 1 tbsp. crushed chili pepper
Methods/steps
  1. Cut venison and pork into small chunks for use in a grinder.
  2. Add all the seasonings, mixing thoroughly.
  3. Put through grinder using medium blade.
  4. Pack meat in sausage bags or casings. Hang it for a long smoking, at a low temperature.
  5. The meat may be stored in a freezer and used as you would good pork sausage.
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