Meats and Sausages
Hunter Sausage Links
Game sausage links can be made from any wild game meat. They are stuffed in sheep casings so they are thin and will lose moisture easily during smoking, baking and storing. This makes them stable and they can be stored in a cool, well ventilated place. Adding pork fat will improve the quality of the sausage
| Materials | Metric | US |
|---|---|---|
| Boar meat, fat included | 600 g | 1.32 lb |
| Deer meat | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of materials
| salt | 18 g | 3 tsp |
| cure #1 | 2.5 g | 1/2 tsp |
| ground pepper | 4 g | 2 tsp |
| ground nutmeg | 2 g | 1 tsp |
| ground caraway | 2 g | 1 tsp |
| rosemary | 0.5 g | 1/4 tsp |
| juniper, ground | 0.5 g | 1/4 tsp |
Instructions
- Cut boar and deer meat into 1 inch pieces, but keep separate.
- Mix salt and cure #1 together. Apply ½ of the mixture to boar meat and
- ½ mixture to deer meat. Cover containers and place in refrigerator for 3 days.
- Grind deer meat with 10 mm (3/8 inch) plate, grind boar meat with 6 mm (1/4 inch).
- If back fat is used, grind it through 3 mm (1/8 inch) plate.
- Mix all meats and spices together. Add a little water (if needed) until mixture feels sticky.
- Stuff firmly into 24-26 mm sheep casings. Make links 20 cm (8") long.
- Start smoking with medium thick smoke at 120º F (48º C) and slowly increase temperature to 140º F (60º C). This period should last about 45-60 minutes. Start increasing temperature until 185º F (85º C). Keep at this setting for 30 minutes, applying a thin smoke or none at all. The internal meat temperature should be about 160º F (72º C).
- Cool sausages in air.
Notes
You can never go wrong by adding some pork back fat, especially when boar meat is all lean.
Due to their small diameter the sausages can be stored at room temperature (<64º F/18º C). They will lose more moisture and will become semi-dry, then dry sausages.
Due to their small diameter the sausages can be stored at room temperature (<64º F/18º C). They will lose more moisture and will become semi-dry, then dry sausages.
