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.

Calories: 310
Servings: 10
Prep time: 2 hours
Cook time: 2 hours
Nutritional information
MeatsMetricUS
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
Instructions
  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 about 1 hour until casings feel dry.
  5. Apply smoke at 140º F, (60º C) for 2 hours then start slowly increasing smoking temperature up to 185º F (85º C) for about 2 hours until the meat reaches 160º F, (72º C) internal temperature.
  6. Shower sausages briefly with cold water and hang them for 1-2 hours to dry.
  7. Store in refrigerator.

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