Every ingredient is this recipe was chosen for a reason. Dominant spices are molasses, garlic and black pepper, while powder milk was used to retain moisture when smoking them.
Besides 20 lbs. venison, you’ll need 5 lbs. pork (ground pork butt works best). To season, use 2-12 lbs of cold water, 12 oz. powdered milk, 7 oz. of salt, 1 oz each of Karo syrup (dark) or molasses, Prague powder (or any cure), fine black pepper, garlic. Then add 14 oz. marjoram.
- Mix all ingredients and stuff into hog casings, make (approx.) 1 lb rings.
- Allow rings to dry for 30 – 60 minutes.
- Smoke until internal temp is 152°F with hickory and mesquite.
Bassman’s comments: They came out totally awesome!!!