| Deer Sausage
10 pounds of ground venison
5 pounds of pork
15 teaspoons of Tender Quick salt
4 tablespoons of mustard powder
7 1/2 teaspoons of garlic salt
3 tablespoons of hickory smoke salt or sugar cure hickory smoke |
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Mix ingredients well and let stand in refrigerator for 24 hours. Mix again and let stand in refrigerator for another 24 hours; mix again and let stand in refrigerator for another 24 hours, then stuff in casings. Put in oven for 8 hours at 140ºF. (Can roll into 2 inch round rolls and bake.) |
