Paul Grauman'sWild Summer Sausage

• 30 lbs moose or 30 lbs beef, ground
• 10 lbs bear meat or 10 lbs pork, ground
• 1 lb sugar cure (Mortons)
• 4 tablespoons coarse pepper
• 2 tablespoons garlic powder
• 2 tablespoons celery seeds
• 2 tablespoons chili powder
• 1 tablespoon sage

1. Mix meat well with sugar cure and salt.
2. Let set several days, mixing each day.
3. Add spices, Mix well.
4. Take casings and stuff.
5. Smoke for 10 hours or more.

beef, bear meat, sugar, coarse pepper, garlic, celery seeds, chili powder, sage

Taken from www.food.com/recipe/paul-graumans-wild-summer-sausage-15999 (may not work)