VENISON SUMMER
SAUSAGE
15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1½ tablespoons cure
2½ tablespoons mustard seed
½ cup black pepper
½ cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder
Mix salt and cure with coarse-ground product.
Pack in shallow pan and place in cooler for three
to five days. Mix in remainder of spices, regrind
and stuff in 3-inch fibrous casings. Smoke at
140°F for 2 hours; raise temperature to 160 °F
for 2 hours, and finish product at 170 °F until
internal temperature reaches 155 °F. NOTE: Can
substitute lamb or beef for the venison.
2 comments:
Bill, have you ever tried buttermilk at 8oz per 5 lbs of meat when you mix your spices in?
JMcrig, I have never used buttermilk but can see wher it would add that little twang flavor. I will have to give it a try. Wonder if buttermilk powder would work? I have used regular powdered milk in some recipes. Good idea. Bill
Post a Comment