Originally Posted by cayugad

I originally got started in the specialty meats through a company out of New York called "The Sausage Maker." They sold pre packaged spice recipes that made as much as 25 pounds of Venison with some ground pork. Excellent results. Then I purchased the man's book, spice in bulk and have been making my own for over 20 years. I really like Venison Salami, Venison Sticks, (I never was a Venison Sausage eater), and different brats and sausages.