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.

MaterialsMetricUS
Boar meat, II class (with fat)600 g1.32 lb
Deer meat, I class (lean)400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp
cure #12.5 g1/2 tsp
ground pepper4 g2 tsp
ground nutmeg2 g1 tsp
ground caraway2 g1 tsp
Instructions
  1. Cut boar and deer meat into 1 inch pieces, but keep separate.
  2. 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.
  3. 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.
  4. Mix all meats and spices together. Add a little water (if needed) until mixture feels sticky.
  5. Stuff firmly into 24-26 mm sheep casings.
  6. 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).
  7. 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 thin diameter sausages can be stored in cool room where they will lose more moisture and will become semi-dry sausages.

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