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Venison Sausage/Salami


BASIC GROUND MEAT MIX

5 lb. lean venison
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.

SEASONINGS FOR BASIC MEAT MIX

SALAMI SEASONING
2 Tablespoons sugar
1 Tablespoon Cayenne Pepper
1 Teaspoon Ground Cloves
1 Tablespoon Fine-Ground Pepper
2 Teaspoons Garlic Powder
3/4 Cup Dry Milk (Mix to thin paste)

SAUSAGE SEASONING
2 Tablespoons Sugar
1 Teaspoon Cayenne Pepper
1 1/2 Tablespoons Ground Chili Powder
1 1/2 Teaspoons Ground Celery Seed
1 Tablespoon Garlic Powder
3/4 Cup Dry Milk (Mix to thin paste)

WEINER SEASONING
1 1/2 Teaspoons Ground White Pepper
1 1/4 Teaspoons Ground Coriander
1 1/2 Teaspoons Mustard Powder

PEPPERONI SEASONING
2 Tablespoons Sugar
1 Teaspoons Ground Cumin
1 1/3 Teaspoons Leaf Oregano
1 Teaspoon Thyme
1 Tablespoon Cracked Pepper
2 Tablespoons Fine Ground Pepper
3 Tablespoons Chili Powder
1 Teaspoon Whole Anise
3/4 Cup Dry Milk (Mix to a thin paste)

There are several methods tht you can use to stuff and cook your
meat mix. To stuff your meat mix, you can either purchase casings
from you meat market or you can use cans to shape your sausage. If
you use commercial casings you need to make them pliable by soaking
in a solution of 1 pint warm water, 1 tablespoon vinegar, and 1
teapoon salt for three hours. Rinse casings thoroughly before
stuffing. After stuffing, cook sausage with one of the methods
described below. When using cans, be sure the meat is thoroughly
packed in the cans to avoid air pockets. A no. 2 1/2 can is a
convenient size. Cover the stuffed cans with foil before cooking.
Cooked sausage can be stored safely in the refrigerator for 2 to
3 weeks, or it can be frozen. Frozen sausage should be used within
2 to 3 months for best quality.

PRESSURE SAUCEPAN METHOD OF COOKING: Place cans of sausage or
casings filled with sausage on rack in pressure saucepan. Put 1
cup water in the bottom of the pan and place cover on cooker. Follow
operating directions that came with your pressure saucepan and cook
15 minutes at 15 pounds of pressure, or at "cook" position. When
cooking time is completed, set pressure cooker off heat and leave
sealed until pressure has returned to the zero position. Place a
large pan in the sink and fill with 3 to 4 inches of ice water,
remove sausage from cooker and place in water to cool. If necessary
add more cold water, being careful not to let water run into the
cans. When cool remove sausage from cans, and refrigerate or wrap
sausage for freezing.

OVEN METHOD OF COOKING: Place filled cans or stuffed casing on rack
in baking pan and bake at 325 F for 1 hour and 15 minutes. Cool,
package, and store as directed under pressure saucepan method.

SMOKING METHOD: USE ONLY WITH STUFFED SAUSAGE CASINGS - Hang stuffed
sausage casings in smoke house. Hot smoke at 160 degrees to 180
degrees F for about 8 hours. Test for doneness by inserting a
thermometer into the center of the sausage. The internal temperature,
when done, should be at leat 165 degrees F. When cool, regfrigerate
or wrap sausage as indicated for other cooking methods.

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