Venison is a artlessly angular meat and to accomplish a acceptable sausage pork meat (70/30) or pork fat charge be added.
|venison||600 g||1.32 lbs.|
|pork base 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|
- Grind all meats and fat through a 3/8” (10 mm) plate.
- Mix arena meat with all capacity abacus water.
- Stuff deeply into 32-36 mm hog casings. Accomplish 6” continued links.
- Hang brief in a air-conditioned place.
- Preheat smoker to 130º F, (54º C) again administer abundant smoke for 2-3 hours. In aftermost hour of smoker alpha boring accretion temperature to about 170º F, (77º C).
- Stop baking back meat alcove 165º F, (74º C) centralized temperature.
- Shower sausages with algid baptize and adhere them to added air-conditioned down.
- Store in refrigerator.
Sausage does not charge to be smoked. Afterwards capacity the sausage may be adapted for 40 account in hot baptize (176º F, 80º C).