---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 24 servings
       5 lb Cubed venison
       1 lb Cubed suet
       3 tb Salt
       1 tb Black pepper
       1 ts Red or cayenne pepper
       1 ts Paprika
       1 ts Sage
       2 ts Garlic powder
            Sausage casings
       after grinding & mixing the venison & suet with the seasonings, fry
   small patty to check for taste. If it’s too mild, add small amount of red
   pepper until proper taste is reached; if it’s too hot, add more venison.
   Stuff in casings & smoke 28 to 30 hours.