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Venison sausage.
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<blockquote data-quote="baldhunter" data-source="post: 2640679" data-attributes="member: 11853"><p>Here is my recipe.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,Heaping tablespoon on the following,3 tablespoons of garlic powder,3 tablespoons of ground mustard,3 tablespoons of whole mustard seed,3 tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and simmer in a cup or so of water until the garlic is soft enough to mash with a fork(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices,usually around three cups total.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.</p></blockquote><p></p>
[QUOTE="baldhunter, post: 2640679, member: 11853"] Here is my recipe.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,Heaping tablespoon on the following,3 tablespoons of garlic powder,3 tablespoons of ground mustard,3 tablespoons of whole mustard seed,3 tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and simmer in a cup or so of water until the garlic is soft enough to mash with a fork(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices,usually around three cups total.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run. [/QUOTE]
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Venison sausage.
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