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dry venison sausage

Harold Farley
Bastrop, Texas

Instructions

Grind the meat and mix in the seasoning. Stuff into sausage casings.

Smoke 150º for 3 hours in a smokehouse.

Remove heat and smoke for 24 to 36 hours or until sausage starts to wrinkle.

Hang in a dry area for about 1 month.


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