Venison Sausages with Bay and Garlic | Recipe Cart | Recipe Cart

Ingredients

• 3 pounds venison
• 2 pounds fatty pork shoulder or belly
• 34 grams salt, (about 2 rounded tablespoons)
• 4 grams Instacure No. 1 ((optional))
• About 10 bay leaves, (ground to a powder)
• 6 to 8 cloves minced fresh garlic, (about 2 tablespoons)
• 10 grams ground black pepper, (about 2 teaspoons)
• 3 grams celery seed, (about 1/2 teaspoon)
• 1/4 cup red wine
• 1/4 cup ice water
• 20 grams dry milk powder ((optional))
• hog casings (about 12 to 15 feet)