Venison summer sausage mix is the perfect blend of spices to add to venison.
Directions: Grind 25 pounds of venison (or 20 pounds of venison and 5 pounds of pork) through 1/8” grinder plate, add seasoning and cure to ¾ cup water. Mix thoroughly with meat. Stuff into 3 ½ x 24 fibrous casings and (if desired – smoke at 150 degrees for 4-5 hours) set temperature to 200 degrees until the internal temperature reaches 155 degrees.
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