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.
|Boar meat, II class (with fat)||600 g||1.32 lb|
|Deer meat, I class (lean)||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|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|
- 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 deer 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.
- Start smoking with medium thick smoke at 120 F (48 C) and slowly increase temperature
- to 140 F (60 C). This period should last about 60 minutes. Start increasing temperature until it reaches
- 185 F (80 C). Keep at this setting for 30 minutes, apply thin smoke or none at all. The internal meat
- temperature should be about 160 F (72 C).
- Cool sausages in air.
you can never go wrong by adding some pork back fat, especially when boar meat is all lean. Due to their thin diameter sausages can be stored in cool room where they will lose more moisture and will become semi-dry sausages.