Venison Sausage

Venison is a naturally lean meat and to make a good sausage pork meat (70/30) or pork fat must be added.

venison600 g1.32 lbs.
pork butt or fat pork trimmings400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
marjoram, dry3.0 g2 tsp.
garlic3.5 g1 clove
cold water100 ml⅜ cup
  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 heavy smoke for 2-3 hours. In last hour of smoking start slowly increasing temperature to about 170º F, (77º C).
  6. Stop cooking when internal meat temperature is 160º F, (71º C).
  7. Shower sausages with cold water and hang them to further cool down.
  8. Store in refrigerator.

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

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