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8 pounds lean venison or elk
2 pounds pork fat
1 pint Water
10 teaspoons chopped garlic
5 teaspoons salt
2 teaspoons cure
3/4 ounce red pepper
1/2 ounce crushed black pepper
1 tablespoon nutmeg
2 cups soy protein concentrate
6 tablespoons corn syrup
1 tablespoon crushed juniper berries
2 tablespoons powdered dextrose
4 tablespoons onion powder


Grind venison and combine with remaining ingredients, mix well by hand. Let season overnight in refrigerator. Stuff into casings and link to desired size. Hang on to or Cookshack Jerky Rods or RibHooks, do not allow sausage to touch.
Dry at 130° for 1-1/2 hours or until casings feel dry to the touch. Smoke-cook over hickory wood at 200° To internal temperature of 150°F. Cool under cold water spray to internal temperature of 110°. Let sit at room temperature for 1 hour. Refrigerate overnight before using.