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Smoked Venison Cajun Sausages

post #1 of 11
Thread Starter 

Was looking for a good smoked venison sausage recipe and came across one in an old book I had floating around; Venison Cookery (1997).  Adapted their recipe down to 5lbs (from 6lbs).

 

3 lbs    venison
1 lb    pork butt
1 lb    pork fat
1 tsp    cure #1
5 tsp    kosher salt
2.5 tsp    paprika
2.5 tsp    minced onion
2.5 tsp    cayenne
1 tsp + 1/2 tsp + 1/8 tsp    black pepper
1 tsp + 1/2 tsp + 1/8 tsp    white pepper
1 tsp + 1/2 tsp + 1/8 tsp    garlic powder
1/2 tsp + 1/4 tsp + 1/8 tsp    cumin
1/2 tsp + 1/4 tsp + 1/8 tsp    thyme
1 c    nfdm
1 c    water
 

 

 

After an hour or so in the smoker at 120

 

After 3 hours smoked with apple

 

Finished in a 170 water bath followed by ice water to cool.

 

Looks like the NFDM worked its magic; lots of moisture.

 

Letting them rest a bit in the fridge until the taste test.

post #2 of 11

They look delicious!

 

Nice job!

 

Al

post #3 of 11

Very nice sausages!

post #4 of 11

MJ, Good looking sausage sir !

post #5 of 11

Dang, that's fine looking sausage.

C'mon tell us how it tastes, can't wait to hear.

Points to you, 'cause it looks so good.

 

   Ed

post #6 of 11
Thread Starter 

..and for the taste test.  This is a solid recipe; I've tried it cold with crackers and heated up in the cast iron.  If sliced cold you might want to add another tsp of salt, and the heat could maybe go up a bit.  But heated/grilled it shines and is just right for my taste buds.  The heat finally starts to come through but isn't overpowering.  You get a great venison deepness of flavor which is just slightly mellowed by the pork.  I really like it!  It would be great in soups or jumbalaya. 

post #7 of 11

Dang it man that looks yummy,,, would go good in elk camp

 

DS
 

post #8 of 11
*incoming newbie question*
What is NFDM?
post #9 of 11

Gorgeous sausage! Points!

 

Disco

post #10 of 11
Thread Starter 
NFDM is non-fat dry milk. You can buy it in any grocery store and is used as a binder to retain moisture in sausages. For me, it was the key to avoiding a gritty texture in my kielbasas and bratwursts.
post #11 of 11
Looks good!
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