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Venison Summer Sausage (10 pound recipe)

1 tbsp. ground black pepper
6 tbsp. kosher salt
4 tbsp. powdered dextrose
2 level tsp. Prague Powder #1
1 tbsp. ground coriander
1 tsp. ground ginger
1 tsp. ground mustard
1 tsp. garlic powder
6 tbsp. corn syrup solids
8 lbs. lean venison, finely ground
2 lbs. regular pork trimmings, finely ground
6 ozs. Fermento

Now, with the fermento and sugar, you'd expect a bit of tang in
the final product. I made this last year without and it was still
everyone's favorite. Having made fermented sausages since, I know
this will be even better, but my time frame does not allow for it
to sit in the fridge two whole days for that to completely happen
- so I'm hoping 36 hours, around 6am tomorrow, will do the trick.

After warming to room temperature (in 3 1/2" casings - and after
another grind at 3/16" to work in the backfat), they'll go into a
120 F smokehouse with heavy smoke for about 4 hours, then I'll
bring 'em up to 145 internally with the smokehouse at 165. That
will probably be around 9pm tomorrow night. Then I'll shower 'em
down to 120 and let them bloom overnight before putting 'em in the
fridge Saturday morning.


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