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What a July -- a huge amount of credit card bills, thanks to truck repairs and the letters . Hot weather: on one trip north, we experience... -
This quilter, teacher, writer and major influence in the world of quilting died on June 23, 2024 . I heard of her first through her &qu...
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Some Gentle Readers have been asking me about our move to Fort Garland , from the Sedalia ranch we've been living at in the fifth whee...
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I don't think George minded the attention at all. His chest is probably puffed out in pride. His wife, on the other hand....
Jeannie@GetMeTheCountry
Hi, Cindy -
Here is the Venison Sausage recipe from a friend of mine (Jeff Kilmer, Herington, KS).
Mix together:
6 lbs. deer (ground)
3 lbs. pork (boston butt, ground)
1/2 cup Morton tender quick
1 Tbsp. black pepper
1 Tbsp. garlic powder
(fresh jalapeno (seeded, optional)
(Tabasco or Louisiana hot sauce)
Put in 3" casings. Remove air. Smoke 6 hours at 185 degrees F.
Hi, Cindy -
Here is the Venison Sausage recipe from a friend of mine (Jeff Kilmer, Herington, KS).
Mix together:
6 lbs. deer (ground)
3 lbs. pork (boston butt, ground)
1/2 cup Morton tender quick
1 Tbsp. black pepper
1 Tbsp. garlic powder
(fresh jalapeno (seeded, optional)
(Tabasco or Louisiana hot sauce)
Put in 3" casings. Remove air. Smoke 6 hours at 185 degrees F.
Yum... thank you, Nadine!!!
This sounds delicious...except I think I'm going to substitute green chilies for the jalapeno peppers. I appreciate the recipe!
thanks for writing.
Yes, I think the jalapeno peppers and the hot sauce are quite optional, and a little can go a long way. Let me know if you get a chance to make it. I'll be glad to do a taste test for you.
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