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Venison summer sausage

Source of Recipe

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List of Ingredients

8 lbs. venison, cleaned of fat, sinew,
blood vessels
2 lbs. fat pork
8 T. non-iodized salt
6 oz Fermemto
6 T. corn syrup solids
4 T. powdered sugar
1 T. ground coriander
1 t. garlic powder
1 t. ground ginger
1 t. ground mustard.
1/8 t. potassium nitrate (mix thoroughly
with salt)



Recipe


Grind meat with coarse (chili) wheel. Mix all other ingredients then mix well with the meat - wear rubber gloves and use your hands. Pack into plastic container and refrigerate for 48 hours.

Re-rind and stuff in casings making certain to leave NO AIR POCKETS. Hang and dry for 4-6 hours. Preheat smokehouse/smoker to 125 degrees and hang the dry sausage. Begin heavy smoke and maintain temp. until properly colored then gradually increase temp. to 160-165 degrees and continue with light smoke until the sausage reaches an internal temp of 145-150 degrees. Spray with cold water until the internal temp declines to 120 degrees. Hang at room temperature in a dry, still room for 2-3 hours until it "blooms" - color darkens. Refrigerate below 45 degrees for at least 24 hours