Cattle Today's
Cookbook

Macon's Smoked Deer Sausage

6 lb. Venison
2 lbs. Pork Fat
4 t. Whole Mustard Seed
3 T. Ground Black Pepper
2 T. Salt
2 T. Accent
1 T. Cajun Seasoning
1 T. Jerk Seasoning
1 t. Ground Mace
1 t. Garlic Powder
1 t. Ground Thyme
1/2 t. Ground Allspice

Cut meat and fat into small cubes and sprinkle seasoning evenly over meat and mix well. Grind once and mix. Grind again into sausage casings. Smoke over cool area of smoker for 4 hours.