GERMAN VENISON SAUSAGE - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Game recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=117) +--- Thread: GERMAN VENISON SAUSAGE (/showthread.php?tid=114593) |
GERMAN VENISON SAUSAGE - tubeN2 - 03-17-2004 20 lb venison (ground) 20 lb Fresh pork (ground) not too Lean 1 c Salt (sack salt, not Iodized) 1 1/2 oz Morton quick cure 3 oz Black pepper 2 oz Garlic powder (fresh garlic* Is best) 1. Mix all the ingredients together and add up to 2 quarts cold water when mixing. 2. Sausage is ready to put in casings. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage. [signature] |