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“This is a fantastic recipe handed down to me from my family for turning venison into a delicious sausage. It takes a bit of time, but is so worth it and it's a meat you will want to make often. A couple days of work and you will have meat for a good long time.”
35hrs 40mins
20 lbs.

Ingredients Nutrition


  1. Grind the venison with the fat in a meat grinder.
  2. Mix all spices together and add to meat in a glass or plastic container.
  3. Mix water and liquid smoke into the meat and spices mixture. Mix well!
  4. Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees).
  5. Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze.
  6. Can keep up to 2 years if packed very tight!

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