5 lb. cubed venison
1 lb. cubed suet
3 tbsp. salt
1 tbsp. black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. sage
2 tsp. garlic powder
Sausage casings

After grinding and mixing the venison and suet with the seasonings, fry a small patty to check for taste. If it is too mild, add a small amount of cayenne until proper taste is reached; if it is too hot, add more venison. Stuff in casings and smoke 28 to 30 hours.