5 lb Cubed venison

1 lb Cubed suet

3 tb Salt

1 tb Black pepper

1 ts Red or cayenne pepper

1 ts Paprika

1 ts Sage

2 ts Garlic powder

Sausage casings after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.