great recipe. add a tablespoon of liquid hickory smoke to it and it gives it that old fashioned smoked flavor. really great. Reply Grace 6 September, 2013 at 6:09 pm Thanks for the the tip! I have used liquid smoke in jerky but never in sausage…I’ll have to give it a try....
I made it according to Lubos’s recipe – only difference was that I used deer heat/liver because that’s the meat that I ahd. Very easy and very good! I just enjoyed some over the weekend with eggs and toast. Follow Lubos’s instructions, and you be re-living happy family memories...
Shane prepared the salmon for this recipe. I prepared the berries, but he did some berries, as well. Three simple ingredients: dried meat or fish, dried berries or other dried forest flavours (mushrooms etc) and fat. Equal parts of each, usually. Sometimes a little more of one than anoth...