5 lb Cubed venison
1 lb Cubed suet
3 tb Salt
1 tb Black pepper
1 ts Red or cayenne pepper
1 ts Paprika
1 ts Sage
2 ts Garlic powder
Sausage casings
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.
