Title: Venison sausage
 Categories: Meats
      Yield: 24 Servings
 
      5 lb Cubed venison
      1 lb Cubed suet
      3 tb Salt
      1 tb Black pepper
      1 ts Red or cayenne pepper
      1 ts Paprika
      1 ts Sage
      2 ts 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.