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 compartment of freezer for another 30 days.
Ready to eat as desired. If fresh sausage rather than smoked is desired, sausage may be kept frozen for a short period of time and cooked as desired.
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