5 pounds cubed venison 1 pound cubed suet 3tablespoons salt 1 tablespoon black pepper 1 teaspoon Red or cayenne pepper 1 teaspoon paprika 1 teaspoon sage 2 teaspoons garlic powder Sausage casings
After grinding & mixing the venison & 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 & smoke 28 to 30 hours.
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