55 lbs. meat
1 C. sugar
1/2 C. Lawry seasoned salt
2 T. accent
1/4 C. liquid smoke
3 C. tender quick
1/4 C. salt, scant
1/3 C. black pepper
1 1/8 C. brown sugar
1/4 C. Worcestershire sauce
Directions
Grind meat rough, then fine. Mix all ingredients in a bowl and sprinkle over meat in a large plastic tub. Mix well. Let set for 24 hours. Grind again. Then put in sausage stuffer without spout. Stuff in bags. Don’t cook, just simmer 160 degrees for 45 minutes.
(Tip: We use 10lbs. of unseasoned sausage and 45lbs. deer meat)
