Name: Venison Sausages with Bay and Garlic
Prep time: 60 min
Yield: 20 links
Ingredients: 3 pounds venison; 2 pounds fatty pork shoulder or belly; 34 grams salt, (about 2 rounded tablespoons); 4 grams Instacure No. 1 ((optional)); About 10 bay leaves, (ground to a powder); 6 to 8 cloves minced fresh garlic, (about 2 tablespoons); 10 grams ground black pepper, (about 2 teaspoons); 3 grams celery seed, (about 1/2 teaspoon); 1/4 cup red wine; 1/4 cup ice water; 20 grams dry milk powder ((optional)); hog casings (about 12 to 15 feet)