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LOCATION: Recipes >> Preserving Meats >> Venison Sausage 01

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Venison Summer Sausage

15 lb venison
10 lb pork trimmings (5 lb lean-5 lb fat)
7 oz (or 2/3 C) salt
1 oz commercial cure
1 oz (1/4 C) mustard seed
3 oz (1 C) pepper
3 oz (1/2 C) sugar
1/4 oz (3 T) marjoram

Mix salt and cure with 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.

Cure is optional. It is used to develop a pink color and as a
preservative.

Sausage is quite spicy. If you like less spice, cut down spices.


Smoking Summer Sausage

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

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

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