re: Deer sausage recipes

LINK

good spice company if you want premade, but i like to make my own.

1.5-2% of meat weight kosher salt, then anywhere from .5% to 1.5% of any other seasonings you like, plus one tsp. of sodium nitrite(cure #1) and of course your desired amount of fat.

i like to season the night before by cubing up meat, making a slurry of spices with 1/2 cup of water or wine and mixing into the meat.

30 min before grinding, put meat and grinding implements into the freezer so you don't melt the fat.

return to fridge before stuffing.

once stuffed, let sit overnight to bloom(nitrite chemical reaction).

set smoker to 160*F and smoke to 152*F(~3hrs), pull and dip in cold water for a minute.

vacuum seal

done


personally, i like to dry cure deer sausage so i use a #2 and hang in a curing chamber for a month. best stuff you'll ever have.