Venison Sausage

Venison is a artlessly angular meat and to accomplish a acceptable sausage pork meat (70/30) or pork fat charge be added.

venison600 g1.32 lbs.
pork base or fat pork trimmings400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
marjoram, dry3.0 g2 tsp.
garlic3.5 g1 clove
cold water100 ml⅜ cup
  1. Grind all meats and fat through a 3/8” (10 mm) plate.
  2. Mix arena meat with all capacity abacus water.
  3. Stuff deeply into 32-36 mm hog casings. Accomplish 6” continued links.
  4. Hang brief in a air-conditioned place.
  5. 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).
  6. Stop baking back meat alcove 165º F, (74º C) centralized temperature.
  7. Shower sausages with algid baptize and adhere them to added air-conditioned down.
  8. 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).

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