Grandad King's Venison Sausage

1 lb recipe
WARNING = 1# RECIPE IS WRONG. I SCALED THIS UP AND MADE 14# SAUSAGE.  TALK ABOUT SALTY!!!!!!!!!!  FROM WHAT I CAN TELL USING THAT MUCH SAGE AND PEPPER MIGHT BE A GOOD THING, BUT I LIKE SAGE AND PEPPER.  USE THE 40# RECIPE.

1 lb. meat
1 1/2 tsp. coarse black pepper (#3 grind looks right)
1 1/2 tsp sage
1 Tbsp tender quick salt
1 1/2 tsp red pepepr
garlic

Rub mixing pan with garlic clove.  Mix till you think it is enough, then mix again.




40 lb recipe


40 lb. meat
1/2 cup coarse black pepper
1/2 cup sage
1 cup tender quick salt (NOTE: Morton's tender quick recommends 1 Tbsp per pound which would be 2.5 US cups.  Since this contains the cure, should probably use Morton's recommendations)
1/2 cup red pepper

add garlic to taste

below are my calculations from 1 pound recipe (Jon concurs the above 40# tastes weak)
                    1#                 25#                40#
 pork butt          0.5 pounds         12.5 pounds        20 pounds
 black pepper       1.5 tsp            3/4 c plus 1.5 tsp 1 1/4 c
 sage               1.5 tsp            3/4 c plus 1.5 tsp 1 1/4 c
 tender quick salt  1 TB               1 1/2 c plus 3 tsp 2 1/2 c
 red pepper         1 1/2 tsp          3/4 c plus 1.5 tsp 1 1/4 c

I've also made the recipe with 32lb venison 8lb pork fat (80% lean) and it tasted pretty good.

3 teaspoons per tablespoon
16 Tablespoons per Cup