Venison Summer Sausage

Recipe Ingredients

15 lbs	6810g / 240oz	Venison - coarsely ground
10 lbs	4540g / 160oz	Pork trimmings - coarsely ground
		(5 lbs lean pork - 5 lbs pork fat)
2/3 cup	157ml	Salt
1 oz	28g	Commercial cure - (optional)
1/4 cup	59ml	Mustard seed
1 cup	237ml	Freshly-ground black pepper
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Marjoram

Recipe Instructions

Mix salt and cure with the coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.

Stuff prepared sausage into casings and smoke at 140 degrees for 1 hour; 160 degrees for 1 hour; and 180 degrees for 2 hours, or until the internal temperature reaches 152 degrees. (Insert a meat thermometer in the thickest part of the sausage.)

Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100 degrees. Let dry for 1 to 2 hours. Place in cooler.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.