6. Venison and beef suet sausage
Combine ground venison together with beef suet and water. Mix thoroughly and then add in the spices such as black pepper, mustard seed, ground mustard, onion and garlic powder, liquid smoke and curing mixture. Make sure that you blend the mixture thoroughly so that the curing compound spreads evenly. Pack into fibrous sausage casings and cure in the refrigerator overnight. Bake at 200°F for 7 hours. Cool and serve. Once you have a few homemade sausages, you’ll need ideas for what to do with them. Try these recipes.