10 lbs lean ground meat
2 teaspoons curing salt
4 tablespoons salt
3 teaspoons white pepper
3 teaspoons nutmeg
3 teaspoons celery seed
3 teaspoons garlic granules
1 tablespoon cayenne pepper
1/2 cup Flavor Binder 86
1 cup cold water
1 strand 22 mm collagen casings
Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings.
See Directions for Oven Processing or Directions for Smoker Processing
After oven or smoker processing remainder should be frozen until needed.
True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.