Ingredients
64
64 servings
- •6 pounds ground venison
- •2 pounds ground pork
- •0.25 cup sugar-based curing mixture (such as Morton® Tender Quick®)
- •0.25 cup packed brown sugar
- •3 tablespoons dried sage
- •1 tablespoon crushed red pepper flakes
- •1 tablespoon fresh-ground black pepper
Instructions
- Gather all ingredients.
- Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
- Divide into 1-pound portions and freeze.
Nutritional Facts
Per 64 servings
- Calories: 93
- Carbohydrate: 1g
- Fat: 4g
- Fiber: 0g
- Protein: 12g
- Sugar: 1g
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