Sausage

Spice up the ground up wild game

Summer Sausage - Excellent way to enjoy you venison

4 pounds venison                                 2 pounds pork fat

5 Tbsp. quick tender salt                      2 1/2 tbsp. mustard seed

2 1/2 Tbsp. course ground pepper        2 1/2 Tbs. garlic salt

1 Tbsp. hickory smoke salt

Course grind the venison and the pork fat. In a large bowl combine all ingredient with venison and fat, mix well. Cover and refrigerate for 3 days, mix well once each day. On the 4th day using tin foil make into rolls. Heat your oven to 150°, set oven rack in middle position, place rolls on broiler pan and bake for 8 hours, turn after 4 hours. Remove and let cool before removing tin foil. Will stay good in refrigerator for 8 to 10 days, Freezes well for 4 months.

From - Bushtah himself

Pepperoni - pizza will never be the same again

5 pounds venison                                 1 pound pork fat

4 tbsp. salt                                        2 tbsp. sugar

1 tsp. ground cumin                             1 1/2 tsp. oregano

1 tsp. thyme                                       1 tbsp. cracked pepper

2 tbsp. fine ground pepper                 3 tbsp. chili powder

1 tsp. whole anise                               3/4 cup dry milk (mix to a thin paste)

Course grind venison and pork. In large bowl combine all and mix well, Cover and set in refrigerator for 1 hour. Now if your grinder does not have a stuffer attachment you will need to fine grind meat then stuff into casings. If you grinder does have the attachment place your finest place on and run mixture through. Another method would be to fine grind and pack into a #2 1/2 can.

Cooking   

Preheat oven to 150° place on a heavy cookie sheet cover tightly with foil and bake for 6 hours, turn after 3 hours. After cooking allow to cool and refrigerate. Will hold up in refrigerator for 2 weeks. Will hold up in the freezer for 3 months.

From - Bushtah himself