Category - Game
Author - Red Creek Marinade Co. http://www.red-creek.com
Back to recipe

• 2 parts venison or elk
• 1 part pork
• 1 to 2 ounces per pound of:
  Red Creek All-Purpose Marinade or
  Red Creek Jerky Marinade or
  Red Creek Bold & Spicy All Purpose Marinade
  
• Black pepper
• Sage, oregano, or other sausage spices, as desired

Marinate 2" to 4" slices of venison or elk in Red Creek for 6-10 hours. Remove from marinade and using 2 parts venison or elk to 1 part pork, grind and mix with black pepper and any other desired sausage spices before placing into casings. Smoke sausages, then wrap in plastic, and place in freezer bags or wrap in butcher freezer paper to freeze. If making BREAKFAST SAUSAGE, mix ground meat with black pepper and sage to taste and roll in 2 lb. logs. Roll logs in plastic wrap and place in freezer bags or butcher freezer paper before freezing.