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See below ingredients and instructions of the recipe
5 Feet medium hog casings
5 lb Cubed prefrozen venison
3 lb Lean prefrozen pork, cubed
2 lb Pork fat, cubed
5 tb Salt
1 ts Thyme
2 ts Sugar
1 tb Fine grind black pepper
2 ts Finely minced garlic
1 tb Paprika
1 ts Cayenne
1 c Brandy
1/2 ts Ascorbic acid
1 ts Saltpeter
MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion,
sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay
leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns
Thaw venison. Prepare marinade and pour over cubes of meat. Marinate
in the refrigerator for 24 hours. Drain, discard marinade, and grinf
through the fine disk. Grind pork and fat separately and mix with
venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5"
links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours.
Hang again for at least two weeks before sampling.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
From: Sharon Stevens Date: 07-03-95 (11:15) (14)
(E)Homecooki
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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