OFN Staff Favorite
• 12 pounds meat (1/2 venison, 1/2 pork)
• 1 1/2 Tbsp rubbed sage
• 1 Tbsp garlic powder
• 1/4 C salt
• 1 1/2 Tbsp black pepper
• 1 Tbsp sodium nitrate (saltpeter)
• 1/4 tsp allspice
• 1 Tbsp crushed chili pepper
Cut venison and pork into small chunks for the grinder. Add all seasonings, mix well and put in the grinder using medium blades. Pack meat into sausage bags or casings, hang for a long, slow smoke.
