Venison Country Sausage Recipe
Yield: 100 Lbs.Recipe by luhu.jp
Ingredients:
67 lbs: Venison,
33 lbs: Pork,
5 ounce: Black pepper,
30 ounce: Salt,
1 lbs: Coriander,
2 large: Bulbs garlic, or to taste
Directions:
Grind venison and pork after mixing with dry ingredients. Grend
coarsely, not too fine. When ground, mix well, (fry a battie to
taste). Stuff into casings (beef) and hang up to dry and smoke. Do
not over smoke. Smoke slowly each day until desired smoke flavor is
reached. If dry sausage is desired, allow to hang until thoroughly
dry about 30 days or more. Place in freezing comppartment of freezer
for another 30 days. Ready to eat as desired. If fresh sausage
rather than smoked is desired, sausage mayy be kept frozen for a
short pperiod of time and cooked as desired.
Source: "Brush Country Cookbook", 1976
Source from luhu.jp
coarsely, not too fine. When ground, mix well, (fry a battie to
taste). Stuff into casings (beef) and hang up to dry and smoke. Do
not over smoke. Smoke slowly each day until desired smoke flavor is
reached. If dry sausage is desired, allow to hang until thoroughly
dry about 30 days or more. Place in freezing comppartment of freezer
for another 30 days. Ready to eat as desired. If fresh sausage
rather than smoked is desired, sausage mayy be kept frozen for a
short pperiod of time and cooked as desired.
Source: "Brush Country Cookbook", 1976
Source from luhu.jp