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37 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 OUNCES BLACK PEPPER
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate -- obtainable at drug store)
Prepare and grind meat and add seasoning as for fresh sausage. Stuff
into natural hog casings or muslin casings. Hang or place on racks to
cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The
recipe used for fresh breakfast sausage can be used to make cured and
smoked sausauge.
Smoking: Smoke the sausage 1 to 2 hours or until light brown color is
obtained.
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