• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Wild game. - (90/10) Make sure you have at least 10% fat.

  2. 4 tablespoons 60ml Morton Tender Quick - (level)

  3. 3/4 teaspoon 3.8ml Onion powder

  4. 3/4 teaspoon 3.8ml Garlic powder

  5. 3/4 teaspoon 3.8ml Mustard powder

  6. 2 1/2 teaspoons 12ml Coarse ground black pepper

  7. 1 1/2 tablespoons 22ml Red pepper flakes

  8. 1/2 tablespoon 7 1/2ml Liquid smoke

  9. 1 tablespoon 15ml Soy sauce

  10. 1 1/2 tablespoons 22ml Worcestershire sauce

  11. 3 tablespoons 45ml Water

Instructions Jump to Ingredients ↑

  1. For 10 or 20 pound batches just double or quadruple.

  2. Follow the directions your first time. You will be surprised how such small amounts of ingredients flavor the sausage.

  3. Place the meat in a large mixing pan.

  4. Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the dry ingredients Mix all liquid ingredients and sprinkle across meat.

  5. Knead well.

  6. Roll into 4 or 5 rolls and cover.

  7. Place in refrigerator all night. This must be done for the meat to cure.

  8. All night is the shortest time I recommend. Two days does have a better flavor. I have left it in the refrigerator for a week before cooking.

  9. Smoke between 150 and 200F for two hours. Turning over at the hour mark. After two hours up the temperature to 325F for an hour, turning over at the 30 minute mark. Should be about done then.

  10. (Ground chuck or hamburger can be used in place of wild game too, remember 90/10)

  11. Submitted to the BBQ Mailing List by "Kent Wible" on Feb 6, 1999.


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