12 1/2 pounds deer or caribou
12 1/2 pounds pork butt
10 pounds moose
15 pounds pork butt
Both sausage recipes are for 25 pounds
Coarsely grind meats and mix with the following spices:
Deer and Caribou Old Plantation Pork Seasoning (follow bag for weight per pound) add 2 teaspoons garlic powder 2 teaspoons oregano 1 teaspoon fine ground black pepper 1 dry ounce saltpeter/sodium nitrate.
Moose Old Plantation Seasoning as above + 3 tablespoons garlic powder, 4 tablespoons oregano 2 teaspoons black pepper 1 ounce saltpeter/sodium nitrate.
Leave in bulk for breakfast sausage patties or stuff in medium sausage casings to size of kielbasa link (11 pounds).
To Smoke-Cook, prepare smoker as usual with 8 ounces mesquite or hickory. Preheat smoker to 160°F. Perforate links with fork on outsides and bottom. Hang links on rods between to 2 racks 2-inches apart, 2 - 3 per level. Smoke-cook for 12 hours. Reload smoker's wood box after 6 hours. Remove when done.
Wrap and freeze or allow to air dry until firm but not hard. If freezing fresh be sure to cook before eating.
Variations (To be added when mixing with spices) For Italian hot sausage, use instructions as above but add 2 Tbs. dried peppers (same as you put on pizza).
Add 1 c. chopped canned jalapeno peppers and 5 c. grated/cubed
Monterey Jack cheese for Jalapeno Cheese Sausage.