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Categories:Viewed: 8 - Published at: 7 years ago
Ingredients
- 12 lb. meat (1/2 pork and 1/2 venison)
- 1 1/2 Tbsp. rubbed sage
- 1 Tbsp. garlic powder
- 1/4 c. salt
- 1 1/2 Tbsp. black pepper
- 1 Tbsp. saltpeter (sodium nitrate)
- 1/4 Tbsp. allspice
- 1 Tbsp. crushed chili pepper (optional)
Method
- Cut venison and pork into small chunks for the grinder.
- Add all the seasoning; mix thoroughly and put through the grinder using a medium blade.
- Pack the meat in sausage bags or casing and hang it for long smoking at low temperature.
- If you wish, the meat may be stored in freezer and used as you would pork sausage but smoking certainly adds to the flavor.
