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 Venison Sausage


12 lbs. meat, 1/2 venison, 1/2 pork
1 tbsp. saltpeter (sodium nitrate)
1 1/2 tsp. garlic powder
1/4 cup salt
1 1/2 tbsp. black pepper
1/4 tsp. allspice
1 tbsp. crushed chili pepper (optional)

Cut venison and pork into small chunks for the grinder. Add all seasonings; mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

 

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