Venison Breakfast Sausage(Bulk) - cooking recipe

Ingredients

8 lb. venison *
2 1/2 lb. pork fat *
1 pt. ice water
6 Tbsp. salt (noniodized)
1 plus tsp. white pepper
1 tsp. ginger
1 Tbsp. nutmeg
4 Tbsp. corn syrup or 2 Tbsp. powdered dextrose
1 Tbsp. sage plus to taste
2 to 3 Tbsp. crushed red pepper plus to taste
2 tsp. liquid smoke
2 tsp. Prague powder #1 (if to stuff and smoke)

Preparation

Take a sharp knife
and
stick\tholes
in the roast and stuff each hole with
a sliver of garlic.
The holes should be about 1 1/2 to 2-inches apart like a pork roast.
Then rub the roast with lots of salt and pepper.
Flour it generously.
Put in your Dutch oven
with\t1/8-inch grease and fry until golden brown on all sides.
Put on the lid and cook very slowly until tender.
No vegetables except potatoes, if you want them.