Smoked Venison Cajun Sausages

Discussion in 'Sausage' started by mickey jay, Sep 11, 2016.

  1. mickey jay

    mickey jay Meat Mopper

    Was looking for a good smoked venison sausage recipe and came across one in an old book I had floating around; Venison Cookery (1997).  Adapted their recipe down to 5lbs (from 6lbs).

    3 lbs    venison

    1 lb    pork butt

    1 lb    pork fat

    1 tsp    cure #1

    5 tsp    kosher salt

    2.5 tsp    paprika

    2.5 tsp    minced onion

    2.5 tsp    cayenne

    1 tsp + 1/2 tsp + 1/8 tsp    black pepper

    1 tsp + 1/2 tsp + 1/8 tsp    white pepper

    1 tsp + 1/2 tsp + 1/8 tsp    garlic powder

    1/2 tsp + 1/4 tsp + 1/8 tsp    cumin

    1/2 tsp + 1/4 tsp + 1/8 tsp    thyme

    1 c    nfdm

    1 c    water


    After an hour or so in the smoker at 120


    After 3 hours smoked with apple


    Finished in a 170 water bath followed by ice water to cool.


    Looks like the NFDM worked its magic; lots of moisture.


    Letting them rest a bit in the fridge until the taste test.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look delicious!

    Nice job!

    Al
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Very nice sausages!
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    MJ, Good looking sausage sir !
     
  5. gearjammer

    gearjammer Master of the Pit

    Dang, that's fine looking sausage.

    C'mon tell us how it tastes, can't wait to hear.

    Points to you, 'cause it looks so good.

       Ed
     
  6. mickey jay

    mickey jay Meat Mopper

    ..and for the taste test.  This is a solid recipe; I've tried it cold with crackers and heated up in the cast iron.  If sliced cold you might want to add another tsp of salt, and the heat could maybe go up a bit.  But heated/grilled it shines and is just right for my taste buds.  The heat finally starts to come through but isn't overpowering.  You get a great venison deepness of flavor which is just slightly mellowed by the pork.  I really like it!  It would be great in soups or jumbalaya. 
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks yummy,,, would go good in elk camp

    DS
     
     
  8. cotydaveed

    cotydaveed Newbie

    *incoming newbie question*
    What is NFDM?
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Gorgeous sausage! Points!

    Disco
     
  10. mickey jay

    mickey jay Meat Mopper

    NFDM is non-fat dry milk. You can buy it in any grocery store and is used as a binder to retain moisture in sausages. For me, it was the key to avoiding a gritty texture in my kielbasas and bratwursts.
     
  11. Looks good!
     

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