- Nov 16, 2021
- 416
- 462
Unfortunately I only documented a couple of segments of developing this particular sausage. I got inspiration for this recipe from the book "Buck, Buck, Moose".
I started off with butchering a rear quarter of a 150 lbs buck harvested in Colorado.
I used saved fat from several pork butts to get a 70/30 protein to lipid split. After grinding through a 10mm and 4.5 mm plate, I got to stuffing.
I then dried the sausage out in the fridge over night. (My wife hates this part of the process)
The next day I cold smoked the sausage in my YS 640S pellet smoker.
Here are the results after dropping into an ice bath before I chamber sealed them in my Avid armour chamber sealed. Note the beautiful red color it picked up from cure #1.
My batch was tripled.... But the basic recipe is as follows:
3 lbs Venison
2 lbs fatty pork shoulder / belly
35 grams kosher salt
5 grams instacure #1
1 tbs Sugar
25 grams powdered milk
3 tbs minced garlic
1 tbs ground black pepper
2 tsp coarsely ground mustard seed
2 tsp Mace
1.5 tsp sage
3/4 cup lager beer
Hog casings- I used casings from Overseas Casing Company out of Seattle
The process in more detail:
Cut the venison and pork into chunks that could fit into grinder. Mix with the salt, sugar and curing salt and refrigerate overnight (doing this helps the sausage bind to itself later)-- you can skip this step but your sausage will not be as firm in the casing.
Get your meat temperature to 38 degrees or below, mix the meat and fat with the powdered milk and all the spices.
Grind it all through a 10 mm plate, then grind through a 4.5 mm plate.
Chill meat if it needs it, then take it out and add the beer and kneed meat for 2 minutes until it is emulsified.
Then start stuffing.
Once done with stuffing, dry your links in the refrigerator for at least 24 hours and up to 3 days (I did 2 days).
Cold smoke or hot smoke... If doing hot smoke set smoker to 200, smoke links until internal temp reaches 155. Dip in ice water, dry and put in refrigerator until you want to eat them.
In case anyone is interested, the recipe came from this outstanding book, which I would absolutely buy again without hesitation and highly recommend. Great recipes and techniques.
I started off with butchering a rear quarter of a 150 lbs buck harvested in Colorado.
I used saved fat from several pork butts to get a 70/30 protein to lipid split. After grinding through a 10mm and 4.5 mm plate, I got to stuffing.
I then dried the sausage out in the fridge over night. (My wife hates this part of the process)
The next day I cold smoked the sausage in my YS 640S pellet smoker.
Here are the results after dropping into an ice bath before I chamber sealed them in my Avid armour chamber sealed. Note the beautiful red color it picked up from cure #1.
My batch was tripled.... But the basic recipe is as follows:
3 lbs Venison
2 lbs fatty pork shoulder / belly
35 grams kosher salt
5 grams instacure #1
1 tbs Sugar
25 grams powdered milk
3 tbs minced garlic
1 tbs ground black pepper
2 tsp coarsely ground mustard seed
2 tsp Mace
1.5 tsp sage
3/4 cup lager beer
Hog casings- I used casings from Overseas Casing Company out of Seattle
The process in more detail:
Cut the venison and pork into chunks that could fit into grinder. Mix with the salt, sugar and curing salt and refrigerate overnight (doing this helps the sausage bind to itself later)-- you can skip this step but your sausage will not be as firm in the casing.
Get your meat temperature to 38 degrees or below, mix the meat and fat with the powdered milk and all the spices.
Grind it all through a 10 mm plate, then grind through a 4.5 mm plate.
Chill meat if it needs it, then take it out and add the beer and kneed meat for 2 minutes until it is emulsified.
Then start stuffing.
Once done with stuffing, dry your links in the refrigerator for at least 24 hours and up to 3 days (I did 2 days).
Cold smoke or hot smoke... If doing hot smoke set smoker to 200, smoke links until internal temp reaches 155. Dip in ice water, dry and put in refrigerator until you want to eat them.
In case anyone is interested, the recipe came from this outstanding book, which I would absolutely buy again without hesitation and highly recommend. Great recipes and techniques.
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