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Italian Venison Sausage

none

8 pounds deer meat; (all game fat
-- removed)
2 pounds boneless picnics
3 tablespoons dextrose
1 tb fresh ground pepper
3 ounces salt
3 tablespoons ground fennel
2 tablespoons crushed chilis
2 teaspoons bs cayanne pepper
1 pint good italian white wie
2 cups fine bread crumbs

Grinding and mixing: Cut all meat into small pieces( about 2-3") Remove glands and connective tissue Mix dry ingredients and whine with a cup of water and add to ground meat. If mixture seems dry add more water Stuff mixture into 35-38 hog casing and freeze. Posted to the BBQ-List by "beefjerky" beefjerky@titanlink.com on Dec 17 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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