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curing sausage meat

post #1 of 5
Thread Starter 
Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.
post #2 of 5
Quote:
Originally Posted by BobbyK View Post

Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.


Just limit the cure #1 to .25% It doesn't care what kind of meat is in the sausage.

post #3 of 5

As said above just fallow the directions on the package. The cure doesn't know what you are putting it on.

Happy smoken.

David

post #4 of 5
it really depends on how your going to cook them.... no cure is needed for "fresh sausage" (grilled, fried, or otherwise cooked hot).... Cure #1 is only needed for low temperature smoked / cooked sausage ....
post #5 of 5
Thread Starter 
Well I know prep wise I'll need cure. He answered my actual questions. There's nothing special about curing venison. Thanks though
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