WEST VIRGINIA HICKORY SMOKED DEER SAUSAGE
- 3 lb. deer meat
- 2 lb. pork shoulder
- 5 teaspoons salt
- 5 teaspoons pepper
- 5 tablespoons Marjoram
- 5 cloves of garlic chopped
COOKING INSTRUCTIONS:
Grind at a medium course, blend together.
Cover and let stand overnight.
Put in sausage casings.
Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.
Package and pan fry when ready to eat.
- 3 lb. deer meat
- 2 lb. pork shoulder
- 5 teaspoons salt
- 5 teaspoons pepper
- 5 tablespoons Marjoram
- 5 cloves of garlic chopped
COOKING INSTRUCTIONS:
Grind at a medium course, blend together.
Cover and let stand overnight.
Put in sausage casings.
Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.
Package and pan fry when ready to eat.
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