Wild Bold Sausage

Wild bold meat is actual angular and to accomplish a acceptable sausage some blubbery pork trimmings, aback fat or bacon should be added.

MeatsMetricUS
game meat500 g1.10 lb.
pork base or blubbery 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 arena meat with all ingredients.
  3. Stuff deeply 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 again alpha boring accretion smoker temperature up to 185º F (85º C) for about 2 hours until the meat alcove 160º F, (72º C) centralized temperature.
  6. Shower sausages briefly with algid baptize and adhere them for 1-2 hours to dry.
  7. Store in refrigerator.

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