Venison Summer Sausage 15 lb Venison
10 lb Pork trimmings (5 lb lean-5 lb Fat)
7 oz (or 2/3 C) salt
1 oz Commercial cure
1 oz (1/4 C) mustard seed
3 oz (1 C) pepper
3 oz (1/2 C) sugar
1/4 oz (3 T) marjoram
Mix salt and cure with coarsely ground venison and pork trimmings.
Pack in shallow pan and place in cooler for 3 to 5 days. Then add
rest of ingredients and mix well.
*Cure is optional. It is used to develop a pink color and as a
preservative.
**Sausage is quite spicy. If you like less spice, cut down spices.
Smoking Summer Sausage
Stuff prepared sausage into casings and smoke at 140ºF for 1 hour;
160ºF for 1 hour; and 180ºF for 2 hours, or until the internal
temperature reaches 152ºF. (Insert a meat thermometer in the thickest
part of the sausage.)
Remove from smokehouse and spray with hot water for 15-30 seconds.
Follow with cold shower or place in ice water until internal
temperature is reduced to 100ºF. Let dry for 1 to 2 hours. Place in
cooler.
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