after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If its too mild, add small amount of red pepper until proper taste is reached; if its too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 24|
|Calories from Fat: 181 (67%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 29.5mg||9 %|
|Sodium 2.6mg||0 %|
|Potassium 44.2mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.2g|
|Protein 20.7g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 271
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