Sid'S Sausage(Makes 100 Pounds) - cooking recipe

Ingredients

60 lb. pork (ground)
40 lb. deer (ground)
10 oz. black pepper (coarse ground)
16 oz. salt
4 oz. garlic
8 oz. sugar
4 oz. m.s.g.
4 oz. \"New Process\" cure
1 large pkg. brine covered hog casings

Preparation

Grind meat with seasonings.
Chill overnight.
Stuff and smoke for 4 hours with mesquite and pecan wood.
Wrap and freeze.