Meats and Sausages
Deer Sausage
For best results deer meat should be mixed with pork back fat, bacon or fatty pork trimmings.
| Meats | Metric | US |
|---|---|---|
| Deer meat | 500 g | 1.10 lb. |
| Pork belly or fat trimmings | 500 g | 1.10 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. |
| Mustard, ground | 2.0 g | 1 tsp. |
| Marjoram, dry | 3.0 g | 2 tsp. |
| Garlic | 7.0 g | 2 cloves |
| Cold water | 90 g | 3 oz fl |
Instructions
- Grind all meats and fat through a 3/8” (10 mm) plate.
- Mix ground meat with all ingredients adding water.
- Stuff tightly into 32-36 mm hog casings. Make 6” long links.
- Hang overnight in a cool place.
- Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C)
- Stop cooking when internal meat temperature is 160º F, (71º C).
- Shower sausages with cold water and hang to cool down.
- Store in refrigerator.
Notes
Sausage does not need to be smoked. After stuffing the sausage may be cooked for 40 minutes in hot water (176º F, 80º C).
