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    • 25 pounds 50/50 pork trimmings (50% lean and 50% fat)
    • 20 pounds wild game (lean meat)
    • 1 quart water
    • 14 ounces (1 1/3 cups) salt
    • 2 ounces (4 Tbsp.) cure
    • 1/2 ounce (6 tsp.) marjoram
    • 1½ ounces (3 Tbsp.) mustard seed
    • 3 cloves garlic
    • 2 ounces (1/4 cup) pepper


Mix all ingredients together and grind the product through a coarse plate and follow this with a fine grind.

Stuff in hog casing and smoke at 120° F for one hour, 150 F for one more hour, then at 170° F two hours or until internal temperature of 141° F is reached 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


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