1 lb pork fatback, very well chilled
2 teaspoons ground mace
2 teaspoons rubbed sage
1 tablespoon plus 1 teaspoon kosher salt
3 cloves chopped fresh garlic (or 2 teaspoons granulated)
1 cup ice water
Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback.. Combine the spices in a small container and mix with the 1 cup of ice water. Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution. I substituted bacon for the fatback and packaged it as bulk instead of stuffing for links. Fried up 3 patties to taste test and wow wife and kids love it too.
Recipe looks good though.
