Preparation:
Cut wild game and pork into small cubes and store in freezer at 5 degrees or less for 20 days. This is to kill any disease that might be present in the meat. Thaw meat and run through medium blade of food grinder. Thoroughly mix the seasonings into the meat and run through grinder using fine blade. Let sausage set in refrigerator for 4 days. Stuff into sausage casings. Sausage may be hung to dry and used or may be lightly smoked to enhance flavor. Summer sausage will keep without refrigeration. | 