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Mix well & Fridge for 24 hours. Roll into log, wrap with foil, and place in boiling water for 30-40 minutes. Finish on the smoker. I guarantee you'll be making this as part of your venison processing every year. This recipe is one of my favorites that is always asked for once someone tastes the finished product. I will posts photos when I get my next deer... very soon
It firms up the log and starts the cooking process. I never questioned this (or tried without boiling) before- although very odd- it is amazing on the finished product
I made a 25# batch of breakfast sausage last night. Used 60% venison and 40% pork. Bought a seasoning packet made by <a href="http://www.leosseasonings.com/main.sc">Leo's Seasoning</a> from Bismarck. Ground the meat through once with the course plate and again with the fine plate. Mixed everything together and packaged as bulk sausage for frying patties. Had some last night and this morning. Good stuff!