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.

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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages