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Hickory Smoked Deer Sausage
From Dwayne Sisco

You saw it Monday, November 19, 2001 during Good Morning West Virginia.


Ingredients

  • 3 lb. deer meat
  • 2 lb. pork shoulder
  • 5t salt
  • 5t pepper
  • 5T Marjoram
  • 5 cloves of garlic chopped

  • Instructions

    Grind at a medium course, blend together.

    Cover and let stand overnight.

    Put in sausage casings.

    Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.

    Package and pan fry when ready to eat.




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