- 5 lbs. venison; coarse ground
- 1 lb. bacon fat
- 1 tbsp. monosodium glutamate
- 1 tsp. jalapeno pepper
- 3 tbsp. salt
- 2 large onions; processed to liquid
- 3 green pappers
- 2 tbsp. fresh ground black pepper
- red wine; (optional)
- 1 tbsp. ground sage
- 1 tbsp. garlic powder
Grind or process meat, onion and bacon fat. Mix seasonings thoroughly with venison and re-grind or reprocess.
Cook a small sample to test flavor. Adapt spices to taste. Wine may be used to moisten the mixture if it is to be stuffed in casings.
Keeps well about 6 months in freezer.