Venison Sausage

Name: Venison Sausage
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)

8 ingredients

4 steps

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)

Directions

1

Cut venison and pork into small chunks for the grinder.
2

Add all the seasoning; mix thoroughly and put through the grinder using a medium blade.
3

Pack the meat in sausage bags or casing and hang it for long smoking at low temperature.
4

If you wish, the meat may be stored in freezer and used as you would pork sausage but smoking certainly adds to the flavor.