30 pounds venison, cut
20 pounds pork, about 50 to 60% lean
1 pound salt
3 ounces black pepper
2 ounces sage
1 ounce red pepper
Sprinkle seasonings over meat. Grind through coarse chili plate. Regrind through sausage plate. If sausage is too be frozen, season only half the total amount. Wrap sausage in sized needed for a meal; in moisture,vapor- proof paper. Thaw and cook seasoned sausage. Thaw and season unseasoned sausage just before using. Unseasoned sausage will keep 5 or 6 months, while seasoned sausage will turn flat and rancid after 3 months.
