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    dry venison sausage


    Source of Recipe


    ?

    List of Ingredients




    30 lbs. Venison
    15 lbs. Boston Butts
    12 oz. Salt
    1 cup Black Pepper
    2 tablespoons Red Pepper
    3 tablespoons Sugar
    1-� teaspoons Garlic Powder
    1 oz. Salt Peter
    2 oz. Mustard Seed

    Recipe





    Grind the meat and mix in the seasoning. Stuff into sausage casings.

    Smoke 150� for 3 hours in a smokehouse.

    Remove heat and smoke for 24 to 36 hours or until sausage starts to wrinkle.

    Hang in a dry area for about 1 month.
 

 

 

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