67
lb venison
33
lb pork
5
oz black pepper
30
oz salt
1
lb coriander
2
lg bulbs garlic, or to taste
Grind
venison and pork after mixing with dry ingredients. Grend coarsely,
not
too fine. When ground, mix well, (fry a battie to taste). Stuff into
casings
(beef) and hang up to dry and smoke. Do not over smoke. Smoke
slowly
each day until desired smoke flavor is reached. If dry sausage is
desired,
allow to hang until thoroughly dry about 30 days or more. Place in
freezing
comppartment of freezer for another 30 days. Ready to eat as
desired.
If fresh sausage rather than smoked is desired, sausage mayy be
kept frozen for a
short pperiod of time and cooked as desired.