Here is the recipe that i used for this years summer sausage.

3 lbs cubed venison
5 lbs pork butt cubed
2 lbs veal stew meat
1/2 cup morton tender quick mix
6 tbl salt
1 tbl white pepper
2 tbl fresh ground nutmeg
1 tbl ground allspice
1 tsp ground marjoram
1 tsp ground corriander
1 tsp ground celery seeds
1/2 tsp ground caraway seeds
2 tsp whole mustard seeds
1/4 cup powdered dextrose
40 mm to 42mm beef rounds casings


mix all meats together and gring through a coarse disc. mix in the remaining ingredients. regrind through a fine disc. cover and place in the refrigerator for 24 hours. stuff into beef rounds and allow to hang in refrigerator for three hours to dry. smoke heavily in hot smoker until the internal temperature reaches 160 degrees. remove and immediatly wash with hot water. allow to cool to room temperature for 1 hour or until the surface water has evaporated. hang overnight in refrigerator. now ready to eat , package, or freeze.

hunt on hunt hard eat well