Western Venison Sausage

5 lbs. Venison,Elk,Sheep,Goat,or Beef (coarse ground)

2 cups bacon fat

1 tbsp. mono-sodium glutamate

2 tbsp. ground sage

3 tbsp. salt

5 tbsp. black pepper

5 tbsp. sugar

2 tbsp. garlic powder

3 finely chopped green bell peppers

1 tbsp. thyme

1 tbsp. tarragon

Red wine

1 tbsp. ground sage

Tools Needed;

Butcher knife

Meat Grinder

Large mixing bowl

cellophane paper

Smoker

Alder or Hickory,Cherry,Apple wood,but never use pine,cedar,or any wood with pine resin in it.

sausage stuffer

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 for about 6 months in freezer.