Deer Sausage

For best results deer meat should be mixed with pork back fat, bacon or fatty pork trimmings.

MeatsMetricUS
deer meat500 g1.10 lb.
pork belly (bacon)500 g1.10 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
mustard, ground2.0 g1 tsp.
marjoram, dry3.0 g2 tsp.
garlic7.0 g2 cloves
cold water100 g⅜ cup
Instructions
  1. Grind all meats and fat through a 3/8” (10 mm) plate.
  2. Mix ground meat with all ingredients adding water.
  3. Stuff tightly into 32-36 mm hog casings. Make 6” long links.
  4. Hang overnight in a cool place.
  5. Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C)
  6. Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C).
  7. Stop cooking when internal meat temperature is 160º F, (71º C).
  8. Shower sausages with cold water and hang them to further cool down.
  9. Store in refrigerator.
Notes

Sausage does not need to be smoked. After stuffing the sausage may be cooked for 40 minutes in hot water (176º F, 80º C).

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