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: GEAR UP Ue LSet) <item SMe AN VA e Prices Effective August 7 - September 3, 2024 ENE i | . 7 1 \ wud \ ° 1 ‘ao 1} 12V 8A Lead : a ie} 8x10 9 8GB Class 10 Poe B =r line Elie Camo Tarp sabe Card cas Stains ict: —_ conan Cae _ LE ber Tito er Cha) 104 3 ie oe Sie 199 Rem Gun Oil ha Combo Game ek. 5 Lea Aras Cleaning Gloves | Tete - a % | ! Remington. ae Ce i} fe Remington 9 NTs 9 W223K Rifle Cen) Paes Ammo 50 ct. ra a 20 ct. 1. WHEN READY TO COOK, SET THE SMOKER TEMPERATURE TO 225 DEGREES F AND PREHEAT WITH LID CLOSED FOR 15 MIN- UTES 2. PLACE ALL INGREDIENTS IN THE BOWL OF A FOOD PROCESSOR AND PULSE TO COMBINE. THE VENISON MIXTURE SHOULD BE A LITTLE TACKY BUT BE CAREFUL NOT TO OVER MIX WHICH WILL RESULT IN A TOUGH FINISHED PRODUCT. 3. PLACE THE VENISON MIXTURE ON A LARGE PIECE OF PLASTIC WRAP. ROLL IT UP AND TWIST THE ENDS TIGHTLY. TRANSFER TO THE FRIDGE AND LET THE MIXTURE REST OVERNIGHT. 4. UNWRAP THE VENISON SAUSAGE AND PLACE ON A MESH OR WIRE RACK. 5. PLACE VENISON SAUSAGE DIRECTLY ON THE GRILL GRATE AND 3 LBS GROUND VENISON COOK FOR 3-4 HOURS OR UNTIL THE 3 TBSP MORTON SALT TENDER QUICK INTERNAL TEMPERATURE REACHES 155 DEGREES - 1/2 CUP WATER 3 TBSP MUSTARD SEEDS 6. REMOVE SMOKED VENISON SAUSAGE FROM GRILL AND ALLOW 1 TSP PAPRIKA TO COOL AT ROOM TEMPERATURE FOR 60 1 TSP BLACK PEPPER MINUTES. 1 TSP GARLIC POWDER +1 TSP ONION POWDER 7. WHEN COOLED, WRAP AND KEEP REFRIGERATED. ENJOY! Co a
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