Venison Sausage - cooking recipe

Ingredients

12 lb. meat (1/2 pork and 1/2 venison)
1 1/2 Tbsp. rubbed sage
1 Tbsp. garlic powder
1/4 c. salt
1 1/2 Tbsp. black pepper
1 Tbsp. saltpeter (sodium nitrate)
1/4 Tbsp. allspice
1 Tbsp. crushed chili pepper (optional)

Preparation

Cut venison and pork into small chunks for the grinder.
Add all the seasoning; mix thoroughly and put through the grinder using a medium blade.
Pack the meat in sausage bags or casing and hang it for long smoking at low temperature.
If you wish, the meat may be stored in freezer and used as you would pork sausage but smoking certainly adds to the flavor.