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5 pounds of well trimmed venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder (see warning below)*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes (Medium hot. Adjust to suit)
6 ounces of soy protein concentrate*
Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links.
NOTES!
*These ingredients, if not locally available, can be ordered from:
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207
1-713-876-5521
***PRAGUE POWDER SHOULD ONLY BE USED IF YOU WILL SMOKE YOUR SAUSAGE, IMMEDIATELY OR AFTER FREEZING. iF THE SAUSAGE WILL BE EATEN FRESH OR FROZEN AND FRIED UP LATER
***DO NOT USE THE PRAGUE POWDER!!!***
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