Here is one sent to me that i have used. I leave out the sage and add 1.5 cups fine chopped green onions.
10lb recipe
2 Cups Ice Cold Water
5lb Ground Venison
5lb Ground Pork Butt
2 Tbls Salt
1 Tbls Ground white pepper
2 Tbls Rubbed sage
1 1/2 tsp Ground Ginger
1 Tbls Nutmeg
1 1/2 Tbls Thyme
1 Tbls Cayenne
1 Ground tsp Corriander
2 cups Ice cold water. Take all the spices and mix them well in the ice water then add that to the batch of meat. This insures that the spices get a chance to be more evenly spread throughout the meat versus trying to sprinkle them on there.
Can be stuffed into casings or made into patties .
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