5 lb Cubed venison
1 lb Cubed suet
3 tablespoon Salt
1 tablespoon Black pepper
1 teaspoon Red or cayenne pepper
1 teaspoon Paprika
1 teaspoon Sage
2 teaspoon Garlic powder
Sausage casings
Yield: 24 servings
After grinding and mixing the venison and suet with the seasonings, fry a small patty to check for taste. If it’s too mild, add small amount of red pepper until proper taste is reached; if it’s too hot, add more venison. Stuff in casings and smoke 28 to 30 hours.