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The lean trimmings from wild game make an excellent meat for sausage production. Try one of your favorite recipes and substitute wild game or fowl trimmings for the beef portions.


    • 15 pounds venison
    • 10 pounds pork trimmings (5 lbs lean, 5 pounds fat)
    • 7 ounces (2/3 cup) salt
    • 1 ounce (2 Tbsp.) commercial cure
    • 1 ounce (2 Tbsp.) mustard seed
    • 3 ounces (1/2 cup) pepper
    • 3 ounces (1/2 cup) sugar
    • 1/2 ounce (3 Tbsp.) marjoram


Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.

Cure is optional. It is used to develop a pink color and as a preservative.

Note: This sausage recipe is quite spicy. If you like less spice, cut down proportions of spices. Smoke sausage as described in the following method.

Smoking Sausage: Stuff prepared sausage into 3-inch diameter fibrous casings.

Smoke at 140° F for 1 hour, 160° F for one hour and 180° F until internal temperature reaches 152° F (insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature).

Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds.

Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100° F.

Let dry 1 to 2 hours. Refrigerate.

North Dakota State University Extension Service -


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