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VENISON SUMMER SAUSAGE

The lean trimmings from wild game make an excellent meat for sausage production. Try one of your favorite recipes and substitute wild game or fowl trimmings for the beef portions.

• 15 pounds venison
• 10 pounds pork trimmings (5 pounds lean, 5 pounds fat)
• 7 ounces (2/3 cup) salt
• 1 ounce (2 Tbsp.) commercial cure
• 1 ounce (2 Tbsp.) mustard seed
• 3 ounces (1/2 cup) pepper
• 3 ounces (1/2 cup) sugar
• 1/2 ounce (3 Tbsp.) 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.

Note: This sausage recipe is quite spicy. If you like less spice, cut down proportions of spices. Smoke sausage as described in the following method.

Smoking Sausage: Stuff prepared sausage into 3-inch diameter fibrous casings.

Smoke at 140° F for 1 hour, 160° F for one hour and 180° F until internal temperature reaches 152° F (insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature).

Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds.

Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100° F.

Let dry 1 to 2 hours. Refrigerate.


North Dakota State University Extension Service
www.ext.nodak.edu
 

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