[Sca-cooks] Help part II (not as urgent)

[chirhart_1]

You will need hog or sheep caseing.This will make 20 lbs .-10 lbs
venison,6lbs.pork. both semi frozen,4lbs prk fat.Grind twice through
course,once through med.grindplate Add 7tbls salt-5tsp sugar-5cloves
garlic-3tbls ground blackpepper-1tbls parika and red pepper mix
togeather.Refrigerate overnite or allday.Stuff in caseing. If you have a
place to smoke them.! If not mix up liquide smoke in water and spray a
little as you cookthem on the grill. Yours in help and fun chirhart  (I can
smell them now)
..
----- Original Message -----
From: "Marcus Antaya" <mjantaya at home.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, September 30, 2001 1:29 PM
Subject: [Sca-cooks] Help part II (not as urgent)


> I've decided that venison medalions are just too darn expensive...
>
> So I decided on Venison sausages...I plan to make them myself, but I need
> sausage recipes now...
>
>
> Thanks in advance
>
> Gyric
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>

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