Venado Salchicha de Jaime (James' Venison Sausage [I Think]) --------------------------------------------------------------------------------- 8 lb venison 2 lb pork fat 5 Tbsp coarse ground black pepper 2 1/2 Tbsp sage 3.2 oz salt 0.4 oz nitrite cure 1 1/4 tsp ground cumin (comino) 1/2c + 1/3 c chopped white onion 1/2c + 1/3 c chopped green bell pepper 1/2c + 1/3 c chopped cilantro (loosely packed) 10 jalapenos 3 Tbsp chopped garlic (I used pre-minced garlic in water) Course grind venison and pork fat. Mix together. Mix dry spices together and add to meat. Mix fresh spices/veggies together and add to meat. Course grind sausage. Put in fridge to cool. Stuff into links. Smoke (used mesquite), package and freeze. NOTE: 10 jalapenos is about medium spice. Could use a few more, but then my wife won't eat it =)