Ingredients

  • 20 lbs. venison
  • 5 lbs. pork (ground pork butt works best)
  • 2-12 lbs of cold water
  • 12 oz. powdered milk
  • 7 oz. of salt
  • 1 oz of Karo syrup (dark) or molasses
  • 1 oz Prague powder (or any cure)
  • 1 oz fine black pepper
  • 1 oz. garlic
  • 14 oz. marjoram

Directions

  1. Mix all ingredients and stuff into hog casings, make (approx.) 1 lb rings.
  2. Allow rings to dry for 30 – 60 minutes.
  3. Smoke until internal temp is 152°F with hickory and mesquite.

Reviews

Bassman’s comments: They came out totally awesome!!!