Venison country sausage
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Venison country sausage
  Venison    Sausage    Game    Canning  
Last updated 6/12/2012 12:52:40 AM. Recipe ID 14404. Report a problem with this recipe.
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      Title: Venison country sausage
 Categories: Game, Canning
      Yield: 100 Lbs.
     67 lb Venison
     33 lb Pork
      5 oz Black pepper
     30 oz Salt
      1 lb Coriander
      2 lg Bulbs garlic, or to taste
  Grind venison and pork after mixing with dry ingredients.  Grend
  coarsely, not too fine.  When ground, mix well, (fry a battie to
  taste). Stuff into casings (beef) and hang up to dry and smoke.  Do
  not over smoke. Smoke slowly each day until desired smoke flavor is
  reached. If dry sausage is desired, allow to hang until thoroughly
  dry about 30 days or more. Place in freezing comppartment of freezer
  for another 30 days. Ready to eat as desired.  If fresh sausage
  rather than smoked is desired, sausage mayy be kept frozen for a
  short pperiod of time and cooked as desired.

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Recipe ID 14404 (Apr 03, 2005)

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