dry venison sausage
Grind the meat and mix in the seasoning. Stuff into sausage casings.
Smoke 150º for 3 hours in a smokehouse.
Remove heat and smoke for 24 to 36 hours or until sausage starts to wrinkle.
Hang in a dry area for about 1 month.
© Country Secrets - Wild Game Cookbook, 1992
By Texas Game Warden Association