Doug McCoy Traditional Archery.
Copyright 2009 Doug McCoy
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5 lbs. venison, coarse ground
2 cups bacon fat
1 tbsp. monosodium glutamate
1 tsp. jalapeno pepper
3 tbsp. salt
3 tbsp. sugar
2 tbsp. garlic powder
3 red bell peppers
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage
Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture. Store in containers covering the meat with plastic wrap to avoid dehydration.
Keeps well about 6 months in freezer.
2 cups bacon fat
1 tbsp. monosodium glutamate
1 tsp. jalapeno pepper
3 tbsp. salt
3 tbsp. sugar
2 tbsp. garlic powder
3 red bell peppers
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage
Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture. Store in containers covering the meat with plastic wrap to avoid dehydration.
Keeps well about 6 months in freezer.
Spicy Venison Sausage