Smoked sausage recipe recommendations

[Cj7851]

So I'm looking to make some smoked sausage gonna be a venison and pork mix. This will be my 1st attempt at it and I'm looking for recommendations on a good recipe. So if you don't mind it hit me up with what you got.

Also what kind of casing do you prefer?

Thanks in advance.

 

[chopsaw]

Search results for query: smoked sausage

Have a look thru that link . You'll find some recipes in there , or someone will come in and share one with you . I use a pre mix and add to it . I use hog casings for smoked sausage .
Also , you can adjust the % of venison and pork to 50 / 50 if the recipe is different amounts . I know you asked about that .
Get some nfdm powder . Non Fat Dried Milk . You can order it or look in the baking isle of the grocery store . Carnation makes it in the fine powder .

 

[sawhorseray]

As you've already got the meat needed all that's left it what seasonings to use for whatever kind of smoked sausage you want to make. In the past when I've made deer sausage I usually cut the venison with 35-40% pork butt to keep things from getting to dry. 32-35mm hog casings for just about everything for me, Italian, Polish, hot links work well smoked. You're going to need some cure #1, botulism is a terrible way to die. Can't let the smoker get over 170º otherwise there will be a danger of liquifying the fat and splitting the casings, leads to a real mess. Recipes abound here, pick you flavor in the search section and have at it. Welcome, and keep us posted! RAY

 

[daveomak]

Get a digital scale that's 0-100 grams (~$12) to weigh stuff out, especially cure... You will be using cure#1 at 0.25% which is about 1 tsp. per 5#'s of meat... you want that addition to be pretty close... That results in nitrite at ~156 Ppm in the meat...
You can use the scale for salt , sugar , spice additions so you get reproduceable results..

 

[murraysmokin]

I would use natural casings, dont forget the NFDM, small batch it, do some fry tests before cooking to make sure you got the seasoning right, measure to ensure proper amounts of pink curing salt (cure #1), & up date this post so we know how it went for ya...oh yeah take notes on your process to look back on next time you make this style sausage.

 

[SmokinAl]

I agree with all of the above & once you start making your own sausage it becomes quite addictive. It's really a lot of fun. I use the spices from TheSausageMaker, but there are tons of recipes on here, just use the search & type in the type of sausage you want to make & a ton of threads will come up.
Al