Mix 20 pounds of ground venison with 20 pounds of ground pork. Add 1/2 cup Tender Quick, 1/2 cup black pepper, 3/4 cup salt. Put one head of garlic into blender with one pint of water. Run blender on high speed for 30 seconds. Pour water through a strainer into the meat mixture, and thoroughly mix spices into the meat.

Stuff meat into natural casings (size may vary, but about the size used for Polish sausage). Smoke in a good smoke for 5-6 hours at low temperature (about 140 degrees).

Sausage must be cooked before eating. (Please note the Tender Quick will keep the inside of sausage pink even when fully cooked.)

Hamburger may be substituted for the venison.