Venison Sausage Recipe

Sausage filler

Venison Summer Sausage
2.2kg hamburger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)

First day: Mix in a large bowl, cover and refrigerate.
Second day: Mix again and refrigerate.
Third day: Leave in refrigerator and do not stir.
Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally. Refrigerate or keep in freezer.

Venison Garlic Sausage
5.5 kg pork trim 60/40
4.5 kg venison trim
1 kg beef trim
0.5L water
1 1/2 tablespoons cure
2/3 cup salt
4 tablespoons black pepper
2 teaspoons marjoram
5 1/2 teaspoons mustard seed
2 cloves garlic or 1/2 teaspoon garlic powder

Coarse-grind meat trimmings. Add salt, water, cure and spices; mix thoroughly. Regrind through 5mm diameter plate and stuff into pork casings. Smoke product to desired color and heat to an internal temperature of 60 C. Product must be cooked before serving

Venison Summer Sausage
7 kg venison
4.5 kg 50/50 pork trimming
2/3 cup salt
1 1/2 tablespoons cure
2 1/2 tablespoons mustard seed
1/2 cup black pepper
1/2 cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder

Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and stuff in 77mm fibrous casings. Smoke at 60C for 2 hours; raise temperature to 70C for 2 hours, and finish product at 77C until internal temperature reaches 68C. NOTE: Can substitute lamb or beef for the venison

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