Wild Game Sausage

Wild game meat is very lean and to make a good sausage some fatty pork trimmings, back fat or bacon should be added.

game meat500 g1.10 lb.
pork butt or fatty pork trimmings500 g1.10 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper4.0 g2 tsp.
marjoram2.0 g1 tsp.
mustard seed2.0 g1 tsp.
garlic3.5 g1 clove
  1. Grind all meats through a 3/8” (10 mm) plate.
  2. Mix ground meat with all ingredients.
  3. Stuff tightly into 32-36 mm hog casings.
  4. Hang for 1 hour until casings feel dry.
  5. Apply smoke:
    • at 130º F, (54º C) for 1 hr.
    • at 150º F (66º C) for 1 hr.
    • at 170º F (77º C) for 2 hours or until temperature of 160º F (71º C) is reached.
  6. Stop cooking when internal meat temperature is 160º F, (71º C).
  7. Shower sausages with cold water and hang them for 1-2 hours to dry.
  8. Store in refrigerator.

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