3 lbs fresh ground venison
6 lbs fresh ground pork butt
1 lb fresh ground ribeye trimmings
1.1 lb sharp cheddar cheese, diced into approximately 1/4" cubes
10 tsp sea salt (fine)
6 tsp coarse ground black pepper
12 large cloves garlic, diced fine
2 tsp cayenne pepper
(Salt is on point, I think it needed more pepper but wife disagreed so I left it)
Meat and fat was cubed into 1" cubes, mixed and par-frozen prior to grinding. Spices added, mixed, and allowed to mingle 24 hr in the fridge. Cheese added and mixed immediately prior to stuffing.
Stuffed into natural hog casings, will smoke at ~250 until ready to serve.