This recipe is for a 50# ,for a 25# cut in 1/2 For deer & elk.

Ingredients:

  • 30# of lean deer,elk or moose.
  • 15# of pork boston butts (BNLS)
  • 2.5# of pork back fat. “This is the most important!”

The seasoning

  • .50 Kosher salt
  • .25 Coarse ground pepper. If you can’t grind your own check your local grocery store.
  • .15 Garlic Salt
  • .16 Crushed red pepper
  • .08 White pepper
  • .24 cayenne pepper
  • Paprika is a option (WILL ADD COLOR AND FLAVOR)

When ready to make sausage give yourself some time.

Directions:

  1. Grind your wild meat & your pork together making sure you combine the two well.
  2. Mix all of your dry seasoning into a large mixing bowl.
  3. Next add 3 cups of hot water to your dry mixture. Mix well! (Option: 4 o/z liquid smoke maybe used per for 50# of meat.)
  4. Add mixture to meat & mix well, re-grind the mixture.
  5. Cover & let stand in a refrigerated state for 4 days.

Comments:

This sausage can be stuffed into hog casings or sheep.

  • For hog casings it is smoked/ cooked for 6hr.
  • For Sheep casings it is smoked/ cooked for 2.5—3.5hr.

Enjoy, butcher boy