A friend of mine gave me 8 lbs of ground deer meat. The label says it is mixed with pork although I don't know to what proportion. I have have a Hi Mountain beef sausage kit that I have used before using beef only but I am not wild about the results. I found this recipie online and was wondering if anyone could help me expand/improve upon it.
[h1]Deer Sausage[/h1]
sausage
For best results deer meat should be mixed with pork back fat, bacon or fatty pork trimmings.
[h2]Ingredients per 1000g (1 kg) of meat[/h2]
[h2]Instructions[/h2]
Sausage does not need to be smoked. After stuffing the sausage may be cooked for 40 minutes in hot water (176º F, 80º C).
Should I just go with this or does someone have other suggestions?
[h1]Deer Sausage[/h1]
sausage
For best results deer meat should be mixed with pork back fat, bacon or fatty pork trimmings.
Meats | Metric | US |
---|---|---|
deer meat | 500 g | 1.10 lb. |
pork belly (bacon) | 500 g | 1.10 lb. |
salt | 18 g | 3 tsp. |
Cure #1 | 2.5 g | ½ tsp. |
pepper | 2.0 g | 1 tsp. |
mustard, ground | 2.0 g | 1 tsp. |
marjoram, dry | 3.0 g | 2 tsp. |
garlic | 7.0 g | 2 cloves |
cold water | 100 g | ⅜ cup |
- Grind all meats and fat through a 3/8” (10 mm) plate.
- Mix ground meat with all ingredients adding water.
- Stuff tightly into 32-36 mm hog casings. Make 6” long links.
- Hang overnight in a cool place.
- Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C)
- Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C).
- Stop cooking when internal meat temperature is 160º F, (71º C).
- Shower sausages with cold water and hang them to further cool down.
- Store in refrigerator.
Sausage does not need to be smoked. After stuffing the sausage may be cooked for 40 minutes in hot water (176º F, 80º C).
Should I just go with this or does someone have other suggestions?