Wild Game Sausage

Wild game meat is very lean and to make a good sausage some fatty pork trimmings, back fat or bacon should be added.

Calories: 310

Servings: 10

Prep time: 2 hours

Cook time: 2 hours

Meats	Metric	US
game meat	500 g	1.10 lb.
pork butt or fatty pork 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	4.0 g	2 tsp.
marjoram	2.0 g	1 tsp.
mustard seed	2.0 g	1 tsp.
garlic	3.5 g	1 clove

Instructions

Grind all meats through a 3/8” (10 mm) plate.
Mix ground meat with all ingredients.
Stuff tightly into 32-36 mm hog casings.
Hang for about 1 hour until casings feel dry.
Apply smoke at 140º F, (60º C) for 2 hours then start slowly increasing smoking temperature up to 185º F (85º C) for about 2 hours until the meat reaches 160º F, (72º C) internal temperature.
Shower sausages briefly with cold water and hang them for 1-2 hours to dry.
Store in refrigerator.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

Home Production of Quality Meats and Sausages

German Sausages Authentic Recipes And Instructions

Home Production of Vodkas, Infusions, and Liqueurs

Home Canning of Meat, Poultry, Fish and Vegetables

Sauerkraut, Kimchi, Pickles, and Relishes

The Amazing Mullet: How To Catch, Smoke And Cook The Fish

Meats and Sausages