| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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