1 oz ground black pepper.
8 ozs salt
1 oz cure #1
1/4 oz ground coriander
1/4 oz ground ginger
1/4 oz garlic powder
1/4 oz ground mustard
20 pounds venison *
5 lbs pork fat and/ or trimmings*
14 ozs fermento (optional, gives it a slight tangy taste)
Grind meat through a fine plate. The fat should be ground in a larger plate, or cut into small cubes. Place all ground meat and fat with other ingredients and mix well to distribute the spices throughout the meat and fat. Refrigerate for 2 days. Then regrind.
Stuff into 1 1/2-2-3/4 inch beef middles. Hang up and allow to dry at room temp for about 4 hours. Place in smoke house that has been preheated to 120-130 degrees. Apply heavy smoke and remain at this temp for 3-4 hours, or until desired color is obtained.
Raise the temp. to 165 degrees and cook until the internal temp of the sausage is 145 degrees. Rinse until the internal temp is 120 degrees. Allow to dry, place in refrigerator for at least 24 hours.