Sunday and Monday I finally used up the venison in my freezer. I used the recipe from lets-make-sausage.com and it turned out the way I like it.
Recipe
3 lbs trimmed venison (grinder size hunks)
2 lbs pork butt (grinder size hunks)
2 TBS garlic powder
2 TBS kosher salt
2 TBS sugar
1TBS fine ground black pepper
2 TBS papricka
1 teaspoon dried marjoram
1teaspoon mace
1 teaspoon celery seed
1 teaspoon #1 cure (prague powder or Instacure)
1 cup ice water (optional)
I was out of marjoram and I don't care for celery seed in my sausage so I deleted and still thought everything turned out the way I wanted. Also I don't add water unless I need it to help the stuffer function better. I added no water this time probably because of the summer temperatures.
Here are a few pictures
Tanner mixing meat and seasonings.
Taste testing
Enterprise stuffer which is referred to as our family heirloom.
Sausage is drying on my homemade drying racks in the air conditioning next to a fan.
No smoke yet.
4.5 hours at 165 until the sausage reached 152 IT
After a 3 minute ice water bath they were hung to bloom.
I worked with a total of 44lbs of meat on this project. I live in Wisconsin and normally make sausage in the winter. After keeping everything cold and working in small batches. I won't make a batch of this size in the summer anymore. (48 rings)
Thanks!
Recipe
3 lbs trimmed venison (grinder size hunks)
2 lbs pork butt (grinder size hunks)
2 TBS garlic powder
2 TBS kosher salt
2 TBS sugar
1TBS fine ground black pepper
2 TBS papricka
1 teaspoon dried marjoram
1teaspoon mace
1 teaspoon celery seed
1 teaspoon #1 cure (prague powder or Instacure)
1 cup ice water (optional)
I was out of marjoram and I don't care for celery seed in my sausage so I deleted and still thought everything turned out the way I wanted. Also I don't add water unless I need it to help the stuffer function better. I added no water this time probably because of the summer temperatures.
Here are a few pictures
Tanner mixing meat and seasonings.
Taste testing
Enterprise stuffer which is referred to as our family heirloom.
Sausage is drying on my homemade drying racks in the air conditioning next to a fan.
No smoke yet.
4.5 hours at 165 until the sausage reached 152 IT
After a 3 minute ice water bath they were hung to bloom.
I worked with a total of 44lbs of meat on this project. I live in Wisconsin and normally make sausage in the winter. After keeping everything cold and working in small batches. I won't make a batch of this size in the summer anymore. (48 rings)
Thanks!
