Venison Breakfast Sausage(Bulk)

• 8 lb. venison *
• 2 1/2 lb. pork fat *
• 1 pt. ice water
• 6 Tbsp. salt (noniodized)
• 1 plus tsp. white pepper
• 1 tsp. ginger
• 1 Tbsp. nutmeg
• 4 Tbsp. corn syrup or 2 Tbsp. powdered dextrose
• 1 Tbsp. sage plus to taste
• 2 to 3 Tbsp. crushed red pepper plus to taste
• 2 tsp. liquid smoke
• 2 tsp. Prague powder #1 (if to stuff and smoke)

1. Take a sharp knife
2. and
3. sticktoles
4. in the roast and stuff each hole with
5. a sliver of garlic.
6. The holes should be about 1 1/2 to 2-inches apart like a pork roast.
7. Then rub the roast with lots of salt and pepper.
8. Flour it generously.
9. Put in your Dutch oven
10. witht/8-inch grease and fry until golden brown on all sides.
11. Put on the lid and cook very slowly until tender.
12. No vegetables except potatoes, if you want them.

pork fat, water, salt, white pepper, ginger, nutmeg, corn syrup, sage, red pepper, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041678 (may not work)