MM: Venison Country Sausage
---------- Recipe via Meal-Master (tm) v8.05
Title: Venison Country Sausage
Categories: Game, Canning
Yield: 100 Lbs.
67 lb Venison
33 lb Pork
5 oz Black pepper
30 oz Salt
1 lb Coriander
2 lg Bulbs garlic, or to taste
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
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