1 1/2 lbs. of ground venison to 1/2 pounds ground pork fat or cheap bacon. Or 1 1/3 lbs. ground venison to 2/3 pounds ground fat or bacon for those who like a little more fat in their sausage.
2# ground meat.
2 tsp. Dried Sage.
2 tsp. Salt.
1 tsp. Gr. Black Pepper.
1/4 tsp. Dried Marjoram
1 tblsp. Brown Sugar
1/8 tsp. Crushed Red Pepper flakes
1 Pinch Ground Cloves
I'm going to try this one. The pork I'm using is a salt cured pork belly that has been smoked for 10 hours. Thought I was dong bacon but it turned out so salty I could not eat it. Think I got the wrong belly at the butcher shop. Most likely salt pork. Anyway I was going to omit the 2 tsp of salt in this. The pork also has #1 cure on it.
I thought I was on the bacon route but not so much. Ended up with 10 pounds of apple smoked salt pork
Am I safe to say no salt needed or any cure also?? I'm wondering if this going to be to salty also. If so then at least it was only a two pound starter batch.