How to Make Venison (and Duck) Smoked Sausage – The Secret Recipe! TBHVJ #32

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Brushy Sausage 100 Year Secret Recipe
For 100 lbs meat (50/50 venison/pork):
8 oz (by weight) pepper
32 oz salt
4 oz garlic
4 oz mustard seed
4 oz meat cure (pink)
2.5 oz crushed red pepper

Optional:
Jalapenos – 1 lb per 25 lbs meat
High Temp Cheese – 2.5 lbs per 25 lbs meat

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Music Credits

Four Beers Polka by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=usuan1100225
Artist: http://incompetech.com/

Glee Club Polka by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100218
Artist: http://incompetech.com/
How to Make Venison (and Duck) Smoked Sausage – The Secret Recipe! TBHVJ #32

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