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Venison Sausage
Created by Phelan,
Ingredients
At a glance
Makes
12 lbs
- 12 lbs. meat, ½ venison, ½ pork
- 1 tbsp. saltpetre or Kala Nimak (sodium nitrate)
- 1 ½ tsp. garlic powder
- 1/4 cup salt
- 1 ½ tbsp. black pepper
- 1/4 tsp. allspice
- 1 tbsp. crushed chili pepper
Methods/steps
- Cut venison and pork into small chunks for use in a grinder.
- Add all the seasonings, mixing thoroughly.
- Put through grinder using medium blade.
- Pack meat in sausage bags or casings. Hang it for a long smoking, at a low temperature.
- The meat may be stored in a freezer and used as you would good pork sausage.
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