Meats and Sausages
Venison Sausage
Venison is a naturally lean meat and to make a good sausage pork meat (70/30) or pork fat must be added.
| Meats | Metric | US |
|---|---|---|
| venison | 600 g | 1.32 lbs. |
| pork butt or fat pork trimmings | 400 g | 0.88 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| pepper | 2.0 g | 1 tsp. |
| marjoram, dry | 3.0 g | 2 tsp. |
| garlic | 3.5 g | 1 clove |
| cold water | 100 ml | ⅜ cup |
Instructions
- Grind all meats and fat through a 3/8” (10 mm) plate.
- Mix ground meat with all ingredients adding water.
- Stuff tightly into 32-36 mm hog casings. Make 6” long links.
- Hang overnight in a cool place.
- 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).
- Stop baking when meat reaches 165º F, (74º C) internal temperature.
- Shower sausages with cold water and hang them to further cool down.
- Store in refrigerator.
Notes
Sausage does not need to be smoked. After stuffing the sausage may be cooked for 40 minutes in hot water (176º F, 80º C).
