10 lbs Venison
2 1/2 lbs. Pork fat
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1 quart ice water
2 Cups Soya Protein concentrate
Grind all meat through a fine plate. Add ice water then spices mix. Stuff into natural hog casings. Refrigerate overnight.
2 1/2 lbs. Pork fat
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1 quart ice water
2 Cups Soya Protein concentrate
Grind all meat through a fine plate. Add ice water then spices mix. Stuff into natural hog casings. Refrigerate overnight.