Dry Venison Sausage

Ingredients

  • 30 lbs. Venison
  • 15 lbs. Boston Butts
  • 12 oz. Salt
  • 1 cup Black Pepper
  • 2 tablespoons Red Pepper
  • 3 tablespoons Sugar
  • 1-½ teaspoons Garlic Powder
  • 1 oz. Salt Peter
  • 2 oz. Mustard Seed

Instructions

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.

By Harold Farley, Bastrop Texas