Cissy posted 11/14/98
Priceless Thuringer
15 lbs. venison
(4 parts venison to 1 part beef suet or fat hamburger)
2 1/2 tbsp. mustard seed
1 tbsp. whole peppercorns
1 cup water
1/2 cup Morton's tenderquick
1 tbsp. onion powder
1/2 tsp. garlic powder
1 tbsp. coarse ground pepper
1 tsp. anise seed
Mix meat, spices and water and place in covered container. Refrigerate 3 days (including day mixed).
Knead daily. On 4th day, pack into casings made from 8 x 10 inch sections of sheeting, seamed to make a tube. Tie ends. Smoke in smoker for 5 hours (80 to 100 degrees).
Bake 8 hours at 150 degrees.
Refrigerate or freeze.